This 3-ingredient macaroni and tomatoes is the kind of recipe that shows up when the cupboards are practically bare and payday feels very far away. It’s based on how my great-grandma stretched a can of tomatoes and a handful of pasta into something that actually felt like a real meal. I was honestly skeptical the first time I tried it as an adult—no garlic, no herbs, no fancy cheese—but the flavor turns surprisingly deep as the pasta simmers right in the tomatoes. It’s simple, cozy, and warms you up from the inside out, the way only old-fashioned, no-fuss food can.
Serve this macaroni and tomatoes in warm bowls with a grind of black pepper if you have it, and maybe a sprinkle of salt over each portion. It’s perfect with a slice of buttered toast or crackers on the side for a little crunch. For a more complete meal, pair it with a simple green salad or some steamed frozen veggies. Leftovers reheat well in the microwave with a splash of water, so it’s an easy make-ahead lunch to tuck into a thermos for work or school.
3-Ingredient Macaroni and TomatoesServings: 3-4
Ingredients
1 1/2 cups dry elbow macaroni (or other small pasta tubes)
1 (28-ounce) can crushed tomatoes with their juices
1 (14.5-ounce) can stewed tomatoes, undrained
Directions
Pour the crushed tomatoes and stewed tomatoes (with all their juices) into a medium pot or deep skillet. Stir together and set over medium heat. Bring the mixture up to a gentle simmer; you should see small bubbles around the edges.
Once the tomatoes are simmering, stir in the dry macaroni. Make sure the pasta is mostly submerged in the tomato mixture. If a few pieces are poking out, gently press them down with the back of a spoon so they’re coated.
Reduce the heat to low so the tomatoes are just barely simmering. Cover the pot with a lid, leaving it slightly cracked so a little steam can escape. Cook, stirring every 3–4 minutes to prevent sticking, until the pasta is very tender and the sauce has thickened, about 18–22 minutes. The pasta will absorb the tomato juices and look glossy and saucy, with soft stewed tomato chunks throughout.
If at any point the mixture looks too thick before the pasta is fully tender, stir in a small splash of water (2–3 tablespoons at a time) and continue to simmer gently until the macaroni is cooked through. You’re aiming for a thick, cozy, almost stew-like consistency that still has some saucy movement when you stir.
Turn off the heat, cover, and let the pot sit for 3–5 minutes. This short rest lets the pasta relax and the sauce cling to each tube, deepening the flavor.
Taste and adjust if needed with a pinch of salt or black pepper if you have it on hand, then spoon into bowls and serve hot.
Variations & Tips
To keep the spirit of a bare-cupboard recipe, think of add-ins as optional bonuses rather than requirements. If you have them, a small knob of butter stirred in at the end makes the sauce silky and rounds out the acidity of the tomatoes. A sprinkle of shredded cheddar, Parmesan, or even a slice of American cheese melted over each bowl gives it a comforting, almost casserole-like vibe. For a little extra flavor, you can start by briefly warming a splash of oil or pat of butter in the pot and toasting a pinch of dried onion, garlic powder, or Italian seasoning before adding the tomatoes. If you want protein, stir in leftover cooked ground beef, sausage, or shredded rotisserie chicken during the last 5 minutes of simmering. To stretch it even further, add a handful of frozen corn or peas along with the pasta. If you prefer a softer, almost “stewed to death” texture like many great-grandmas made, simply cook the macaroni a few minutes longer and add a splash of water as needed until it reaches your favorite level of tenderness.
