You can make a super-simple pasta dish using canned diced tomatoes over raw elbow macaroni 🍅🍝. Here’s a safe and easy method to do it:
Ingredients (Serves 2–3)
- 2 cups Elbow Macaroni (uncooked)
- 1 can (14–15 oz) Canned Diced Tomatoes
- 1–2 cups Water or broth
- 1 tsp Olive Oil
- 1 clove Garlic, minced (optional)
- Salt and pepper to taste
- Optional toppings: Parmesan Cheese, fresh basil, or red pepper flakes
Instructions
1. Combine Ingredients
- In a medium saucepan, mix the uncooked elbow macaroni, canned diced tomatoes (with juice), water, olive oil, and garlic if using.
- Stir to combine.
2. Cook the Pasta
- Bring the mixture to a boil, then reduce heat to simmer.
- Cover partially and cook 10–12 minutes, stirring occasionally, until macaroni is tender and most of the liquid is absorbed.
- Add a little extra water if pasta is still too firm.
3. Season
- Add salt, pepper, and any herbs or spices to taste.
- Stir well.
4. Serve
- Top with grated Parmesan, fresh basil, or a drizzle of olive oil.
- Serve hot as a simple, one-pot meal.
✅ Tips
- You can add cooked vegetables (like spinach, zucchini, or bell peppers) during the last 5 minutes of cooking.
- For a cheesy version, stir in shredded mozzarella or cheddar before serving.
- This method works because the pasta absorbs the tomato juices, giving flavor without pre-cooking.
If you want, I can also make a version with Italian sausage or ground beef added to make it a hearty one-pot meal.
Do you want me to do that?
