This 4-ingredient macaroni and tomatoes is the kind of recipe my grandma made when she’d stand in front of the pantry and sigh, “Not much here,” and then somehow turn almost nothing into a pot that made the whole house smell like a hug. It’s a simple Midwestern comfort dish: elbow macaroni simmered with canned stewed tomatoes, a good knob of butter, and just enough salt to make everything taste the way you remember from childhood. No fancy tricks, no long list of ingredients—just a bubbling pot on the stove, the windows fogging a little, and that rich tomato-butter aroma drifting through the house when the cupboards look bare but you still want something warm and satisfying.
Serve this macaroni and tomatoes piping hot in wide bowls, just as it is, with maybe a slice of buttered white bread or cornbread on the side to mop up the tomato juices. It pairs nicely with a simple green salad or some steamed green beans if you want a little freshness on the plate. For a heartier meal, you can serve it alongside baked chicken or pan-fried pork chops, but it’s also perfectly at home as a humble main dish on a quiet evening when you’re cooking for comfort more than show.
4-Ingredient Macaroni and TomatoesServings: 4
Ingredients
2 cups dry elbow macaroni
2 cans (14.5 ounces each) stewed tomatoes, undrained
4 tablespoons unsalted butter
1 teaspoon kosher salt (or to taste)
Directions
Bring a large pot of water to a boil over medium-high heat. Once boiling, add a generous pinch of salt (from your 1 teaspoon, if you like) and stir in the elbow macaroni.
Cook the macaroni until just barely tender (al dente), usually 7–9 minutes, stirring occasionally so it doesn’t stick. You want it a touch underdone, because it will cook a bit more with the tomatoes.
While the pasta cooks, pour the stewed tomatoes into a separate large saucepan or deep skillet. Set over medium heat and let them start to warm and gently bubble, breaking up any large pieces with a spoon if you prefer a less chunky texture.
Drain the macaroni well, then immediately add it to the pan of warm stewed tomatoes. Stir to combine so every piece of pasta is coated in the tomatoes.
Add the butter to the pot with the macaroni and tomatoes. Stir slowly as the butter melts, letting it create a glossy, rich sheen over the pasta and tomatoes. The mixture should look saucy but not soupy.
Sprinkle in the remaining salt, starting with about 1/2 teaspoon and tasting as you go. Adjust the seasoning until it tastes comforting and full, but not overly salty.
Turn the heat down to low and let the macaroni and tomatoes simmer together for 5–10 minutes, stirring now and then. This gives the pasta time to soak up some of the tomato juices and lets that cozy aroma fill the kitchen.
Once the sauce has thickened slightly and the macaroni is tender but not mushy, remove from heat. Let it sit for 2–3 minutes to settle, then spoon into bowls and serve warm, with a little extra butter on top if you like.
Variations & Tips
If you grew up in a house like mine, you know these pantry suppers were flexible by necessity. You can swap elbow macaroni for any small pasta you have on hand, such as shells or ditalini, just keeping an eye on cooking time so it doesn’t get mushy. If you only have one large (28-ounce) can of stewed tomatoes, that will work fine; you may want to add a splash of water if it looks too thick as it simmers. For a slightly deeper flavor, brown the butter lightly before adding the pasta and tomatoes, or stir in a pinch of black pepper or sugar to round out the acidity of the tomatoes. If you’re cooking for someone who needs less sodium, use unsalted butter and low-sodium canned tomatoes, then salt very lightly at the end, tasting as you go. Leftovers should be cooled quickly, stored in a covered container in the refrigerator, and eaten within 3–4 days; reheat gently on the stove with a spoonful of water if it seems dry. Always make sure canned tomatoes are from undamaged, unbulging cans, and reheat leftovers until they are steaming hot to ensure food safety.
