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Macaroni and Tomatoes

12 Jul

I am not normally a pasta eater.  I am not Italian.  I great up in a home where our pasta meals were spaghetti and lasagna.  Those were infrequent at best.  When I got married I went crazy and occasionally made Alfredo sauce.  With chicken if I was feeling particularly wild. All that to say, I have a ton of pasta in my pantry and I need to learn how to use it.  Tonight I made macaroni and tomatoes.  My Mother-In-Love makes it and hers was much better than mine.  She has some secret ingredient, I’m just sure of it.  If this is something you make, leave a comment and tell me what I’m missing and how to make it better next time.  It was tasty enough, but was lacking something for sure.  I served it with a side of toasted Sun Dried Tomato bread from Panera, who kindly donates bread to the Seminary every Thursday and Friday. Those who eschew tomato products in this house had buttered noodles.

Macaroni and Tomatoes

1 lb. Elbow macaroni, cooked al dente and drained
1 can petite diced tomatoes, undrained
6oz. chili sauce

Cook macaroni as directed. Drain. Meanwhile, warm tomatoes and chili sauce. Mix in a bowl and serve with Parmesan cheese if desired.