Macaroni and Tomatoes
A comforting Southern classic that transforms pantry staples into something deeply satisfying. Tender elbow macaroni simmers in a sweet-tangy tomato broth until it soaks up all that flavor, finished with a pat of butter for richness. Simple, humble, and ready in about 30 minutes.
For 4 servings
- prep · ~5 min
Prep the tomatoes.
Core the tomatoes and dice them into small chunks. Set aside in a bowl, keeping all the juices — they will form the base of the broth.
- simmer · ~15 min
Simmer the tomatoes into a broth.
1.Add the diced tomatoes with all their juices to a large pot over medium heat.2.Stir in sugar, salt, and black pepper.3.Pour in 3 cups of water and bring to a gentle boil, stirring occasionally.4.Reduce heat and let simmer for 10 minutes until the tomatoes break down and the broth tastes rich.TIPUse very ripe tomatoes. If they are underripe, simmer an extra 5 minutes and add a pinch more sugar. - boil · ~12 min
Cook the macaroni in the tomato broth.
1.Add the dry elbow macaroni directly to the simmering tomato broth.2.Stir well to prevent sticking.3.Cook uncovered at a gentle boil for 10-12 minutes, stirring occasionally, until macaroni is tender and has absorbed much of the liquid.4.The finished dish should be soupy but not watery — the pasta will continue to absorb liquid as it sits. - mix · ~1 min
Finish with butter.
Remove the pot from heat. Add the butter and stir gently until fully melted and incorporated. The butter rounds out the tangy tomatoes and gives the dish a silky finish.
- rest · ~5 min
Let it rest before serving.
Let the macaroni and tomatoes sit off the heat for 5 minutes. The broth will thicken slightly as the pasta absorbs the last bit of liquid. Ladle into bowls and serve warm.
TIPThis dish thickens as it cools. If reheating leftovers, add a splash of water.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Use the ripest, most flavorful tomatoes you can find; underripe tomatoes will yield a flat broth.
- 2Reserve all tomato juices when dicing — they are essential for building the broth's depth.
- 3Stir the macaroni immediately after adding it to the broth to prevent clumping.
- 4Cook the pasta just until al dente; it will continue to soften as the dish rests.
- 5Let the dish rest for 5 minutes off the heat so the pasta finishes absorbing the broth.
- 6For a richer finish, stir in the butter off the heat so it emulsifies without breaking.
- 7Leftovers thicken considerably; revive them with a splash of water or broth when reheating.
Adapt it for your goals.
Vegan
Replace the butter with a high-quality extra-virgin olive oil or a vegan butter alternative. The dish retains its comforting character and becomes fully plant-based.
spicySpicy
Add 1/2 teaspoon of red pepper flakes or a finely diced fresh chili along with the tomatoes for a gentle heat that cuts through the richness.
creamyCreamy
Stir in 1/4 cup of heavy cream or whole milk just before adding the butter for a luscious, creamy tomato sauce.
herbedHerbed
Add 1/4 cup of fresh basil or parsley chiffonade when finishing with butter for a bright, herbal lift.
protein packedProtein-packed
Fold in a cup of cooked, shredded chicken or crumbled Italian sausage along with the macaroni for a heartier meal.
Why this is on our healthy list.
Rich in Lycopene
Cooked tomatoes provide a concentrated source of lycopene, a powerful antioxidant linked to heart and skin health.
Low in Added Fat
With only two tablespoons of butter for the whole dish, this recipe is modest in saturated fat compared to creamy pasta dishes.
Good Source of B Vitamins
Elbow macaroni, especially if enriched, supplies B vitamins like thiamin and folate that support energy metabolism.
Naturally Vegan-Adaptable
Simple ingredient swaps make this dish suitable for vegan diets without sacrificing flavor or texture.
Frequently asked questions
Yes, one 14.5-ounce can of diced tomatoes (with their juices) works well. Reduce the added salt slightly and skip the sugar if the canned tomatoes are already sweet.
