This 4-ingredient macaroni and tomatoes is the kind of dish my grandma would pull together when the pantry looked bare. She’d sigh, “Not much here,” and then somehow turn a bag of pasta, a couple cans of stewed tomatoes, butter, and salt into a pot that made the whole house smell like a hug. It’s simple, honest comfort food—no frills, no fuss—just bubbling noodles in tomato-butter sauce, the windows fogging a little, and that cozy aroma drifting through the kitchen.

Serve it piping hot in wide bowls with a slice of buttered bread or cornbread for soaking up the juices. A crisp salad or steamed green beans add freshness, while baked chicken or pan-fried pork chops make it a heartier meal. But it’s just as perfect on its own, a humble supper for nights when you’re cooking for comfort more than show.

Macaroni and Tomatoes

Ingredients

Directions

1. Bring a pot of water to boil; salt lightly. Add macaroni and cook al dente, 7–9 minutes.
2. In a saucepan, warm stewed tomatoes over medium heat, breaking up large pieces if desired.
3. Drain pasta; add directly to tomatoes. Stir to coat.
4. Add butter; stir until melted and glossy.
5. Season with salt, tasting and adjusting.
6. Simmer on low 5–10 minutes, stirring occasionally, until pasta soaks up tomato juices.
7. Rest 2–3 minutes, then ladle into bowls. Top with extra butter if you like. Serve warm.