Macaroni and Tomatoes

1. 1
   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.

2. 2
   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.
3. 3
   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.
4. 4
   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.

5. 5
   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.

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