Macaroni and tomatoes is one of those humble, practical dishes that has been keeping families full for generations, especially in the height of summer when ripe garden tomatoes are abundant and the appetite leans toward something easy but satisfying. With just four basic ingredients, this version turns soft elbow macaroni, juicy tomatoes, butter, and seasoning into a cozy bowl that lands somewhere between a light pasta supper and an old-fashioned comfort food classic.
This dish is especially good alongside sliced cucumbers, green beans, cornbread, or a simple plate of fried or grilled chicken if you want to make it part of a larger meal. It also works well on its own for lunch, with a glass of iced tea and a few saltines on the side to soak up the buttery tomato broth.
4-Ingredient Macaroni and Tomatoes
Servings: 4
Ingredients
2 cups elbow macaroni
4 large ripe tomatoes, chopped
3 tablespoons butter
1 teaspoon salt, plus more to taste
Directions
1. Bring a large pot of well-salted water to a boil. Add the elbow macaroni and cook until tender, according to the package directions.
2. While the pasta cooks, place the chopped tomatoes in a second pot or deep skillet over medium heat. Add the butter and salt, and cook for 8 to 10 minutes, stirring occasionally, until the tomatoes break down and release plenty of juice.
3. Drain the macaroni, then add it directly to the cooked tomatoes. Stir well and let everything simmer together for 2 to 3 minutes so the pasta absorbs some of the buttery tomato juices.
4. Taste and adjust the salt if needed, then serve hot in bowls with plenty of the broth spooned over the top.
Variations & Tips
Use canned tomatoes: When garden tomatoes are out of season, a large can of whole or diced tomatoes works nicely. Break them up with a spoon as they cook, and expect a slightly deeper, more concentrated tomato flavor.
Adjust the texture: Some families prefer this dish soupier, while others like it more like a soft pasta side. If you want more broth, stir in a splash of the pasta cooking water before serving.
Don't skimp on the butter: Since there are so few ingredients here, the butter does a lot of work. It rounds out the acidity of the tomatoes and gives the broth that silky, comforting quality that makes the dish memorable.
Try a little black pepper: If you do not mind stepping just beyond the four-ingredient idea, a few grinds of black pepper at the table are excellent with the sweet-acid balance of the tomatoes.