This 3-ingredient macaroni and tomatoes is the kind of simple comfort food that feels like a hug from the inside out. My dad asks for it every single week because it tastes just like the pot that simmered on his childhood stove in a busy Midwestern kitchen—nothing fancy, just pantry staples stretched with love. Elbow macaroni stewed in canned tomatoes and a little butter turns soft and cozy, almost like a tomatoey macaroni stew. It’s the kind of dish you can throw together on a weeknight when everyone’s tired and just needs something warm, familiar, and filling.
Serve this macaroni and tomatoes straight from a vintage-style bowl or casserole dish with a big spoon in the middle of the table, family-style. It pairs well with a simple green salad, buttered toast, or grilled cheese sandwiches if you want to make it feel more like a complete meal. For heartier appetites, you can add a side of roasted or steamed vegetables. It’s also wonderful as a cozy side dish next to meatloaf, baked chicken, or pork chops—anything that feels like Sunday dinner at home.
3-Ingredient Macaroni and TomatoesServings: 4
Ingredients
2 cups dry elbow macaroni
2 cans (14.5 ounces each) stewed tomatoes, undrained
3 tablespoons unsalted butter
1 teaspoon salt (or to taste, optional)
1/2 teaspoon black pepper (or to taste, optional)
1 cup water (as needed for cooking, optional)
Directions
Bring a medium pot of water to a boil and season lightly with salt. Add the elbow macaroni and cook until just shy of al dente, about 1–2 minutes less than the package directions. You want the pasta to still have a little bite since it will continue to soften in the tomatoes.
Drain the macaroni well and set it aside for a moment. In the same pot, pour in the stewed tomatoes with all their juices. If the tomatoes are in very large pieces, use a spoon to gently break them up into chunky bites so they distribute more evenly through the pasta.
Turn the heat to medium and bring the tomatoes to a gentle simmer. If the mixture seems very thick and not saucy at all, stir in up to 1 cup of water, a little at a time, until it looks like a loose, soupy tomato base. You’re aiming for enough liquid to stew the macaroni into a soft, cozy texture.
Stir the drained macaroni back into the pot with the simmering tomatoes. Add the butter and stir until it melts and turns the tomato juices a bit glossy and rich. Season with salt and black pepper to taste, keeping in mind that this dish should taste simple and homey, not overly seasoned.
Reduce the heat to low, cover the pot loosely (tilting the lid so some steam can escape), and let the macaroni and tomatoes simmer together for 8–10 minutes, stirring every couple of minutes. The pasta will soak up the tomato juices and soften into a stew-like, very tender texture, with chunks of stewed tomatoes throughout.
Once the macaroni is very soft and the mixture looks thick and cozy—more like a tomato macaroni stew than a separate pasta and sauce—turn off the heat. Let it sit for 3–5 minutes to thicken slightly. Taste and adjust seasoning if needed.
Spoon the macaroni and tomatoes into a serving bowl (a vintage-style Pyrex bowl if you have one for that nostalgic touch) and serve warm. It should look like tender elbow macaroni nestled in thick red tomato juices with visible chunks of stewed tomatoes.
Variations & Tips
To keep the spirit of the 3-ingredient classic, try to make any additions small and simple so it still feels like something from a childhood kitchen. For picky eaters who don’t like tomato chunks, use crushed tomatoes or briefly blend the stewed tomatoes before simmering so the sauce is smoother. If you have a dairy lover at the table, you can stir in a small handful of shredded cheddar or American cheese right at the end for a creamier, cheesier version that still leans on the same base. For extra richness without changing the flavor too much, swap 1 tablespoon of the butter for a splash of cream or half-and-half. If you need to stretch the meal, serve the macaroni and tomatoes over toasted bread or garlic toast so it feels more filling. To add a bit more flavor for adults while keeping a plain portion for kids, scoop out some for the kids first, then stir in a pinch of dried basil, Italian seasoning, or red pepper flakes to the rest. Leftovers reheat well on the stove with a splash of water to loosen; just warm gently and stir until it’s soft and stew-like again.
