Macaroni and Tomatoes Recipe
Enjoy this timeless classic by combining cooked macaroni and canned tomatoes.
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.
Video
Nutrition
Calories: 324kcalCarbohydrates: 46gProtein: 8gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 31mgSodium: 558mgPotassium: 374mgFiber: 3gSugar: 5gVitamin A: 516IUVitamin C: 12mgCalcium: 60mgIron: 2mg
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