Cook up a warm and comforting classic with my Macaroni and Tomatoes Recipe. This recipe instantly takes me back to my childhood, at my grandmother's kitchen table. Make this recipe as simple, or as layered as you want. As a kid, I remember requesting grated cheese for it, but now I can appreciate a sprinkle of freshly chopped dill.
Enjoy more of my favorite comfort food recipes by making my Cabbage Roll Casserole or my Bacon and Mushroom Pasta. For more of an Italian flair I recommend trying my Italian Meatball Soup or my One Pot Lasagna Soup.
Ingredients
- Elbow Macaroni
- Canned Diced Tomatoes
- Butter
- Celery
- Onion
- Garlic Powder
- Onion Powder
- Salt
- Oregano
- Pepper (to taste)
See recipe card for quantities.
Instructions
Bring a large pot of water to a boil and cook the macaroni. Strain the pasta and reserve.
Using the same large pot, over medium heat, add in half of the butter.
Add the finely chopped onion and celery to the butter and cook until the onions become translucent.
Add the salt, oregano, onion powder, and garlic powder to the pot and stir them in.
Add the canned tomatoes with the juices into the pot with the veggies. Bring to a simmer and cook out half the juice.
Add the cooked pasta to the tomato mixture. Stir everything to combine.
Serve with freshly cracked pepper and fresh dill.
Substitutions and Variations
- Simple Variation - You can omit the celery and onion from the recipe for a dialed down version of this recipe.
- Cheese - Serve with a side dish of grated cheese to sprinkle in individual portions.
- Fresh Herbs - Adding fresh dill to this dish give it a real brightness of flavor.
Storage
Store any leftovers of the Macaroni and Tomatoes recipe in an airtight container. Place in the refrigerator for 2-3 days.
Recipe
Macaroni and Tomatoes Recipe
Ingredients
- 1½ cup Elbow Macaroni
- ¼ cup Butter divided
- 1 stock Celery finely sliced
- ¼ cup Onion finely chopped
- ½ teaspoon Onion Powder
- ½ teaspoon Garlic Powder
- ½ teaspoon Salt
- ½ teaspoon Oregano
- 2 cups Canned Diced Tomatoes
- ⅛ teaspoon Freshly Cracked Pepper
- 2 tablespoon Fresh Dill finely chopped
Instructions
- Bring a large pot of water to a boil and cook the Elbow Macaroni as per the directions on the box. Once cooked, drain the pasta and reserve.
- In the same large pot on medium heat, melt half of the butter. Place the celery and onion in the butter and cook them until the onions are translucent.
- Add the onion powder, garlic powder, salt, and oregano to the cooking vegetables. Add in the canned tomatoes with their juices.
- Let the tomatoes come to a simmer and let the juices reduce by about half.
- Take the pot off the heat. Add the cooked pasta and the remaining butter to the pot with the tomatoes. Stir to combine and serve.
- Serve with freshly cracked pepper and fresh dill.
Leave a Reply