Macaroni and Tomatoes: Comforting meets old-fashioned with this hearty macaroni and tomato recipe. Enjoy the simplicity of old-fashioned style cooking with this easy recipe. It’s perfect as a light dinner recipe or even as a side dish to go along with another country-style meal like Southern fried pork chops or these country fried steaks.
Coming together in only 30 minutes, this classic comfort food is about to become a weeknight staple.
Are you a fan of a good classic Southern dish? Me too! If you are drooling over this macaroni and tomatoes with butter recipe, I also suggest this Old Fashioned Bread Pudding recipe along with this Old Fashioned Tuna Casserole recipe.
Add some cheese to your tomato pasta and try out Rotel Pasta, which amps up the heat!
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Why You’ll Love This Recipe
- It uses a few ingredients: Only a few basic ingredients are needed to put together this classic macaroni dish.
- Easy to find, simple ingredients: You might already have everything you need to make this simple recipe in your pantry as they are pantry staples, but if not, they are easy to find around the grocery store!
- Ready in only 30 minutes: Talk about a quick and easy dinner recipe! This classic dish comes together in no time, making it a no-brainer weeknight dinner option for family or family gatherings.
Ingredients Needed
I’ve highlighted a couple of ingredients below with some relevant notes. Aside from this, the ingredients needed are pretty basic.
- Elbow Macaroni – We used classic elbow macaroni for this recipe.
- Canned Tomatoes – We found that the best route to go for this recipe is canned tomatoes.
- Chicken Broth – This is essential for cooking the noodles in a flavorful way! You can also make this easy homemade chicken broth recipe for it.
Substitutions
Sometimes substitutions are necessary because of ingredients that are unavailable or needed for dietary restrictions. Here are some suggestions that can help:
- Butter – If you prefer to use another oil in your cooking over butter, that is totally okay!
- Chicken Broth – While we used premade chicken broth, you can easily use bullion for this recipe or make chicken stock from a rotisserie chicken. Vegetable broth would make this dish vegetarian!
Variations
- Canned Tomatoes – Feel free to use your favorite canned tomato varieties for this recipe. Stewed tomatoes would also be a great option.
- Butter – Use a herbed butter for even more flavor.
- Herbs – Change up the herbs or add some spice with some red chili flakes!
- Pasta – Feel free to use your favorite cooked pasta for this recipe! While elbow noodles are the classic option, some rotini or bowtie pasta shells would also be yummy!
- Additional Ingredients – This is the traditional way to make this dish but some other add-ins or garnishes could be: bacon bits, ground beef, Parmesan cheese, diced onions, or diced green peppers.
How to Make Old Fashioned Macaroni and Tomatoes with Sugar
Making this recipe has you going back to basics. All you have to do is bring the broth to a boil with the spices, and your noodles and cook, then stir in your butter and tomatoes. Easy as 1, 2, 3!
I suggest making this recipe right before you intend to serve it for the freshest taste. If you are making this as a make-ahead recipe, cook the noodles al dente to support their structure when reheating.
*Be sure to see the recipe card below for the full ingredients list & instructions!*
To begin, break out your Dutch Oven or large pot and stick it on the stovetop.
STEP 1. Boil the broth. In a large pot or Dutch oven bring broth to a boil. (Image 1).
STEP 2. Add herbs and noodles. Once boiling add in the salt, basil, parsley, sugar, and pepper. Stir to combine. Then add in the macaroni noodles. (Image 2).
Step 3. Cook noodles. Cover and cook noodles, over medium-low heat, for 15 minutes; stirring occasionally to prevent sticking. (Image 3).
Tip: Carefully watch the noodles so they do not overcook. Remember, if you are planning this meal to be a make-ahead recipe, cook them al dente.
Step 4. Add butter. Stir in the butter when the noodles are done and all liquid is absorbed. (Image 4).
STEP 5. Add tomatoes. Finally, add the tomatoes. Cook for another 3-5 minutes until tomatoes are warm.
STEP 6. Serve. Top with chopped parsley and pepper to garnish.
Recipe Pro Tips
- Serve right away: This recipe is best served warm on the stove.
- Make it your own: This is the traditional way to make this dish but some other add-ins or garnishes could be: bacon bits, Parmesan cheese, diced onions, or diced green peppers.
- Keep the juice: Make sure to not leave out that yummy tomato juice from the cans!
Recipe FAQs
Canned tomatoes are perfect for pasta! Not only do they make delicious sauces, but they make the act of cooking dinner easier and that is a win all around.
I would suggest not freezing this recipe. Cooked noodles tend to not reheat well after freezing.
Yes, you can use fresh tomatoes for macaroni and tomatoes. You’ll have to go the extra mile and dice them first and then cook them down on the stove with some herbs. To make things easy, just stick to your canned tomatoes.
I suggest parmesan for any tomato sauce and noodle dish, but you could also use mozzarella!
Bread or salad is always the go-to option with a pasta dish. You could even cook up some parmesan zucchini for some added nutrition.
What to Serve with Macaroni and Tomatoes
While macaroni and tomatoes are good on their own, it is also great served along with your other favorite recipes! Try this Chicken Ceasar Salad for a tasty vegetable side or this Easy Italian White Bread for something to dip into your bowl.
Storage
Store this recipe in an airtight container for up to one week.
More Pasta Recipes You’ll Love
Pasta is THE superior weeknight meal, if you ask me. Here are some more easy pasta dish dinner recipes perfect for weeknight cooking!
Did you make this? I’d be so grateful if you left a “star” rating below to let me know what you thought! Then, the next time you need a quick and easy recipe, come back to Fantabulosity to browse all of my easy recipes!
Recipe
Macaroni and Tomatoes
Ingredients
- 4 cups Chicken Broth
- 1 teaspoon Salt
- 1 teaspoon Dried Basil
- 1 teaspoon Dried Parsley
- 1 teaspoon Sugar
- ¼ teaspoon Black Pepper
- 3 cups Elbow Macaroni Uncooked
- 2 tablespoons Butter
- 14.5 ounce Can Petite Diced Tomatoes
- 14.5 ounce Can Diced Fire Roasted Tomatoes with Garlic
Instructions
- In a large pot or Dutch oven bring broth to a boil.
- Once boiling add in the salt, basil, parsley, sugar, and pepper. Stir to combine. Then add in the macaroni noodles.
- Cover and cook noodles, over medium low heat, for 15 minutes; stirring occasionally to prevent sticking.
- Stir in the butter when noodles are done and all liquid absorbed.
- Finally add the tomatoes. Cook for another 3-5 minutes until tomatoes are warm.
- Top with chopped parsley and pepper to garnish.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
Shana Y says
Such a classic and so easy to make! The best part is all of my kids loved it!!
Jess says
I really loved this pasta dish and I added some ground turkey because im on a higher protein diet, but I still LOVED this recipe so much! thank you so much for sharing this amazing recipe!