Macaroni and canned tomatoes are the basis for this classic West Texas comfort food.
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| Macaroni and Tomatoes - more tasty than showy. |
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| Simple Ingredients |
The
dish is cheap, filling, easy to prepare.
Cornbread was usually served with macaroni and tomatoes. My mother didn’t care for cooked tomatoes,
but my father liked the dish well enough that she cooked it often. It took some maturity for me to learn to like
it. Typically, the macaroni was cooked
first, then drained. A can of tomatoes
and some bacon drippings were added to the macaroni and heated through and
through. Our family never put onions in
the dish, although some did. I grew up in
a home without garlic, but we just didn't know any better. Here’s my updated
version reflecting my love for onions and garlic.
2-3 Tablespoons olive oil
1 small onion, chopped
2 cloves garlic, minced
1 (14.5) ounce can crushed tomatoes (plain or
Mexican style or Italian style, your choice)
1 (14.5) can water
1-1/4 cups elbow macaroni (or other pasta)
Pepper and salt to taste (I don’t add extra salt)
Sauté onions in olive oil until tender; add garlic
and sauté, taking care not to burn the garlic.
Add the can of tomatoes and a can of water; add uncooked macaroni. Bring to a boil and cook 8-10 minutes or
until pasta reaches desired tenderness.
Add pepper and salt to taste. Serves 6-8.
Variations:
Instead of using olive oil, cook 2 or 3 pieces chopped bacon until
almost done; add onions and garlic to sauté.
Add a finely chopped jalapeno to the onion and garlic for a little heat.
