Macaroni and Tomatoes (easy w/ few ingredients)
Macaroni and tomatoes is a simple old-fashioned recipe that uses only a handful of ingredients from your pantry.
Servings: 6 servings
Calories: 342kcal
Ingredients
- 2 tablespoon oil
- 1 tablespoon garlic , minced
- 2 teaspoon Italian seasoning (or 1 teaspoon each of basil and oregano)
- 4 cups chicken stock or broth (water if you don't have broth)
- 3 cups macaroni , uncooked (or pasta of choice)
- 29 ounces canned tomatoes , 2 cans - crushed and/or diced, undrained
- ½ teaspoon salt , more to taste
- ½ teaspoon black pepper , more to taste
- parsley to top (optional)
- parmesan cheese to top (optional)
Instructions
- Heat Dutch oven or stock pot to medium heat.
- Add oil to pan along with garlic and herbs. Stir to mix while cooking. Cook 1-2 minutes or until begining to brown.
- Add broth (or water) and pasta. Heat to high to bring to boil (uncovered).
- Reduce heat to low and cover.
- Cook 15 minutes covered, stirring every 5 minutes or so to prevent sticking. Pasta should have absorbed all or most of the liquid by this time.
- Add tomatoes and stir. Heat for another 5 minutes or so and serve hot.
Notes
- I like to start with a flavor base of garlic, basil, and oregano. If you have an Italian seasoning blend you can use that.
- In place of the stock, you could use a bullion cube along with water, or you could simply use water if that's all you have on hand.
- None of the liquid will be drained after cooking the pasta, as all the liquid will be absorbed during cooking.
Nutrition
Calories: 342kcal | Carbohydrates: 56g | Protein: 13g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 607mg | Potassium: 695mg | Fiber: 5g | Sugar: 10g | Vitamin A: 306IU | Vitamin C: 13mg | Calcium: 75mg | Iron: 3mg