Thursday, January 16, 2014

Macaroni and Tomatoes

When I was a kid, one of my mom's favorite quick meals for herself was macaroni and tomatoes.  I always thought it was gross since kid me only liked tomatoes as pizza/pasta sauce or ketchup. Eventually I realized tomatoes are awesome and that my mom (and lots of other moms out there) knew what was up.  So, when on a recent night a new recipe didn't work out I turned to an old standby, my way.

During tomato season, for goodness sake, use fresh, but any other time use a good quality canned tomato.  I like diced San Marzano tomatoes for this.

Cook a 1/2 pound of macaroni (I use Sam Mills brand corn pasta)

While waiting for your water to boil and during the pasta cooking process:
In another pot or large skillet on medium (medium-high to get things started) heat add:
1 16 oz. can of tomatoes, with juices
1/2 small sweet onion, diced small
2 tablespoons of Earth Balance
Salt to taste

Once the macaroni is done, drain, add to the tomato mixture, mix, and enjoy.  

One of the great things about this meal is that you can easily change up the amounts and even just make enough for yourself.  Like spicy?  Add a pinch of cayenne or a few red pepper flakes.  Sweeter?  A teaspoon of brown sugar.