A hot weather staple my grandmother relied on to keep us fed right from her summer garden. This 4 ingredient dish is simple, filling, and so much more comforting than people expect.
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Sometimes the simplest meals become the most comforting. This classic macaroni and tomatoes recipe combines tender pasta with fresh, juicy tomatoes, rich butter, and a little salt to create a warm, flavorful dish that’s perfect for busy days. It’s an affordable recipe that comes together quickly and is especially delicious during tomato season.
Easy 4-Ingredient Macaroni and Tomatoes
Servings: 4
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Ingredients
2 cups elbow macaroni
4 large ripe tomatoes, chopped
3 tablespoons butter
1 teaspoon salt, or to taste
Instructions
- Bring a large pot of salted water to a boil and cook the macaroni according to the package directions until tender.
- Meanwhile, add the chopped tomatoes, butter, and salt to a saucepan. Cook over medium heat for about 8–10 minutes, stirring occasionally, until the tomatoes soften and become juicy.
- Drain the cooked macaroni and stir it into the tomato mixture.
- Simmer everything together for 2–3 minutes so the pasta absorbs the flavorful tomato juices.
- Taste, adjust the seasoning if needed, and serve warm.
Tips
- Add a little reserved pasta water if you prefer a thinner, broth-like consistency.
- Canned diced tomatoes can be used when fresh tomatoes aren’t available.
- Freshly ground black pepper makes a great optional finishing touch.
- Serve with cornbread, grilled chicken, or a fresh green salad for a complete meal.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water if the sauce becomes too thick.
