Tuesday, July 18, 2017
Macaroni and Tomatoes
Macaroni and Tomatoes 1/2 tablespoon butter 2 slices bacon, chopped 1 1/2 cups water 15 ounces petite diced tomatoes, undrained 6-8 ounces pasta or pizza sauce, (see note) 8 ounces macaroni 1/2 teaspoon seasoned salt, (or to taste) black pepper, to taste grated parmesan, (optional) Heat deep skillet or soup pot over medium-high heat. Add butter and chopped bacon. Stir and cook until bacon is brown and fat is rendered. Pour off desired amount of oil from the cooked bacon. Add all tomatoes, pasta sauce, and water to the pot. Bring to a boil, and stir in macaroni. Cook at a low boil for the recommended cook time on the macaroni package. Stir often, scraping the bottom, to prevent pasta from sticking to the pan. Dish is ready to serve when macaroni is cooked to your liking. Serve with grated parmesan for sprinkling on top if desired. Recipe Notes: If you prefer to use an 8-ounce can of tomato sauce instead of pizza or pasta sauce, just add a little more seasoned salt to taste.