This recipe for macaroni with added tomatoes is the ultimate pantry-friendly pasta dinner! It combines elbow noodles, canned tomatoes, and butter and is a cozy family favorite that’s ready to serve within just 15 minutes.
Macaroni and Tomatoes
My 3 year old (Proxima) would like me to tell you that she loves mac and tomatoes. And let’s be honest, if I’m wowing a very opinionated 3 year old, then you know it’s going to be a classic food banger here!
We’ve been having some version of noodles and tomatoes for as long as I remember. Most times we use diced tomatoes, but sometimes we use stewed tomatoes, or if it’s peak tomato time in the garden we use fresh tomatoes.
Because it’s a true 15 minute meal without much fuss, this macaroni and tomatoes recipe is a perfect weeknight meal when you need something fast and comforting. I hope you love this meal as much as we do!
Did you love these tomato noodles and need more? I make all kinds of recipe made with tomatoes ! Some favorites are fresh cherry tomato pasta and baked macaroni and cheese with added tomatoes .
Diced, Stewed or Fresh Tomatoes
We usually make this with canned diced tomatoes (or even better homemade diced tomatoes ), but you can use stewed tomatoes instead of diced tomatoes if you’d like. If it’s garden season skip the cans and use 2-3 fresh tomatoes, chopped up!
How to Make Elbow Noodles and Tomatoes
Cook elbow noodles until al-dente. I like to pull them a minute before the box says so they still have a little bounce to them, this prevents overcooked pasta.
Into the pot with the drained pasta, add cans of diced tomatoes (don’t drain them!), butter, sugar and salt and pepper.
The pasta should still be hot, so mix until the butter is melted.
Serve in bowls and enjoy your mac and tomatoes!
What can I serve with mac and tomatoes?
I like to keep with the natural comfort this dish gives and usually serve with sweet cornbread , a can of navy beans or fried potatoes.
Storing Leftovers
Store any leftovers in an airtight container in the fridge, good for 4 days. Heat up in the microwave until fully warm.
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Ingredients
- ▢ (1) 16 ounce box elbow noodles
- ▢ (2) 14.5 ounce cans diced tomatoes don’t drain
- ▢ 1/4 cup butter
- ▢ 1 teaspoon sugar
- ▢ salt and pepper to taste
Instructions
- Fill a large pot with salted water, bringing to a boil. Add elbow noodles and cook until al dente. I like to pull them a minute before the box says, so they’re still a little bouncy. Drain and place back into the pot.
- Add cans of diced tomatoes (don’t drain), butter, sugar and salt and pepper into the pot, stirring until butter is melted and well mixed.
- Serve in bowls and enjoy!
Notes
Macaroni Noodles with Tomatoes
Ingredients
- (1) 16 ounce box elbow noodles
- (2) 14.5 ounce cans diced tomatoes don’t drain
- 1/4 cup butter
- 1 teaspoon sugar
- salt and pepper to taste
Instructions
- Fill a large pot with salted water, bringing to a boil. Add elbow noodles and cook until al dente. I like to pull them a minute before the box says, so they’re still a little bouncy. Drain and place back into the pot.
- Add cans of diced tomatoes (don’t drain), butter, sugar and salt and pepper into the pot, stirring until butter is melted and well mixed.
- Serve in bowls and enjoy!
Notes
Recipe Created by Pamela Reed for brooklynfarmgirl.com
