This 3-ingredient macaroni and tomatoes is the kind of simple, comforting dish that got a lot of Midwestern families through the lean years. My grandmother leaned on this depression-era staple when money was tight but bellies still needed to be full. It’s nothing fancy—just elbow macaroni, canned stewed tomatoes, and butter—but it’s surprisingly hearty and soothing, especially on a chilly evening or when you need to stretch the pantry without a lot of fuss.
Serve this macaroni and tomatoes hot, straight from the pot or scooped into a sturdy plastic container if you’re packing lunches or dropping off a meal for someone. It pairs nicely with a simple green salad, steamed frozen vegetables, or even just buttered bread or toast for dipping into the tomatoey juices. If you’re feeding kids, add some apple slices or carrot sticks on the side for a quick, balanced plate. A sprinkle of black pepper at the table is lovely if you have it, but not necessary.
3-Ingredient Macaroni and TomatoesServings: 4
Ingredients
2 cups dry elbow macaroni
2 cans (14.5 ounces each) stewed tomatoes, undrained
4 tablespoons butter
Directions
Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to the package directions until just tender (al dente), usually about 7–9 minutes.
While the macaroni cooks, pour the stewed tomatoes (with all their juices) into a medium saucepan. Set over medium heat and bring to a gentle simmer, breaking up any extra-large tomato pieces with a spoon if you like a more even texture.
Once the tomatoes are simmering, add the butter to the saucepan and stir until it melts completely into the tomatoes, creating glossy, buttery juices. Reduce the heat to low to keep the mixture warm while the pasta finishes.
When the macaroni is cooked, drain it well in a colander. Shake the colander a few times so you don’t carry too much cooking water into the tomatoes.
Add the drained macaroni to the warm tomato and butter mixture. Stir gently but thoroughly until all the pasta is coated and the tomatoes are evenly distributed. The dish should look glossy, with chunky bright red tomatoes nestled among the elbow macaroni and a bit of clear, buttery juice pooling at the bottom.
Taste and, if desired, add a pinch of salt at the table (keeping in mind that the tomatoes and butter already add some saltiness). Spoon into bowls or a white plastic container for storing or packing, and serve warm.
Variations & Tips
If you have picky eaters, you can lightly mash the stewed tomatoes with a fork or potato masher before adding the macaroni so there are fewer big chunks. For kids who are unsure about tomatoes, start with a little extra pasta and a bit less tomato, then add more tomato sauce to their bowl over time as they get used to it. If you’re not strictly limiting yourself to three ingredients, a sprinkle of shredded cheese on top (cheddar or mozzarella) makes it extra cozy and can help win over hesitant family members. A small pinch of black pepper, garlic powder, or dried Italian herbs stirred in at the end is also nice when you have them on hand. For more protein, you can stir in leftover cooked ground beef, sausage, or beans, but keep in mind that changes the spirit of the original depression-era pantry dish. To make ahead, cool the macaroni and tomatoes completely before snapping a lid onto your plastic container and refrigerating; it will keep safely for up to 3–4 days. Reheat in the microwave, adding a spoonful of water or a small pat of butter if it seems dry. Always reheat until steaming hot throughout, and discard any leftovers that have been left out at room temperature for more than 2 hours to keep your family safe.
