Ingredients
• Pasta: 2 cups dry Elbow Macaroni.
• Tomatoes: 1 can (14.5 oz) Diced Tomatoes (do not drain the juice!).
• Sweetener: 1 to 2 tablespoons White Sugar (adjust to your taste).
• Seasoning: Lots of Black Pepper and a pinch of Salt.
• Optional Fat: 1 tablespoon Butter or Bacon Grease (this adds the “soul” to the dish).
Preparation Steps
1. Boil the Pasta: Cook the elbow macaroni in salted boiling water until tender (al dente). Drain the water.
2. Combine: Return the macaroni to the pot and pour in the entire can of diced tomatoes, including all the liquid.
3. Simmer: Turn the heat to low-medium. Add your sugar, salt, and plenty of black pepper.
4. Finish: If you’re using butter or bacon grease, stir it in now. Let it simmer for 3–5 minutes so the pasta absorbs some of the tomato juice and the flavors meld together.
5. Serve: Best served hot in a big bowl!
Pro Tips for the Best Bowl
• The “Juice” Factor: Some people like it soupy (more tomato juice), while others like it tighter. If it’s too dry, add a splash of tomato juice or even a little water from the pasta pot.
• The Sugar: Don’t be shy with the sugar! It’s the “secret” ingredient that cuts the metallic taste of the canned tomatoes and makes it craveable.
• Variations: To win over your kids, try adding a little bit of crumbled bacon or a sprinkle of cheddar cheese on top.
• Storage: This actually tastes even better the next day after the noodles have soaked up all that sweet and peppery tomato goodness.