Classic Macaroni and Tomatoes
A nostalgic, one-pot Southern classic that turns simple pantry staples into a deeply comforting meal. Tender elbow macaroni is simmered in a savory garlic broth and tossed with sweet stewed tomatoes. Ready in just 30 minutes!
Equipment
- Large Dutch oven or heavy-bottomed pot
- Wooden spoon or spatula
Ingredients
Aromatics & Broth
- 2 tbsp unsalted butter divided use
- 2 tbsp minced garlic from about 6 cloves
- 1 tsp dried thyme
- 2.5 cups chicken broth
- 1 can tomato sauce 8-ounce can
Pasta & Tomatoes
- 8 oz uncooked elbow macaroni about 1 1/2 cups
- 1 can stewed tomatoes 15-ounce can, drained
Seasonings & Garnish
- 0.5 tsp granulated sugar
- 0.25 tsp kosher salt
- 0.25 tsp black pepper
- 1 tbsp fresh flat-leaf parsley chopped, plus more for garnish
Instructions
- Sauté Aromatics: Melt 1 tbsp butter in a large pot over medium heat. Add the minced garlic and thyme, cooking for 1 minute until fragrant.
- Build the Broth: Pour in the chicken broth and tomato sauce, stirring to combine. Bring the mixture to a rolling boil over medium-high heat.
- Cook the Pasta: Stir in the uncooked macaroni. Reduce heat to medium-low, and simmer gently for 8-10 minutes, stirring occasionally, until the pasta is al dente and most liquid is absorbed.
- Add Tomatoes: Stir in the drained stewed tomatoes, sugar, salt, and pepper. Simmer for 3-4 more minutes until heated through.
- Finish and Serve: Remove from heat. Gently stir in the remaining 1 tbsp butter and the fresh parsley. Serve hot.
Notes
Remember to thoroughly drain the canned stewed tomatoes before adding them to the pot, otherwise your sauce will become too watery.