Classic Macaroni and Tomatoes


Classic Macaroni and Tomatoes


  • 2 cups uncooked macaroni
  • 1 tablespoon bacon grease
  • 1 (28-ounce) can diced tomatoes
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • sugar (optional - see note)

  • Cook the macaroni in salted water to al dente according to the package instructions then drain and rinse with cold water to stop the cooking process.
  • In a large pot, melt the bacon grease and pour in the tomatoes with the juice. Bring to a boil, then reduce the heat to medium and cook until most of the liquid has evaporated, stirring occasionally - about 10 minutes.
  • Add the macaroni to the tomatoes and mix well. Add the salt and pepper. Mix well then adjust seasoning to taste. (See my note about sugar below.) Serve warm.

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