Instructions
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Boil the Pasta: Bring a large pot of salted water to a boil. Cook the elbow macaroni according to the package directions until it is al dente.
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Drain: Drain the pasta well, but don’t rinse it! You want that extra starch to help the tomato juices cling to the noodles.
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Combine: Return the macaroni to the warm pot. Pour in both cans of diced tomatoes (including all the liquid from the cans) and add the butter.
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Simmer: Turn the heat to low and stir constantly until the butter is completely melted and the tomatoes are heated through.
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The “Secret” Step: Let it sit for about 5 minutes before serving. This allows the macaroni to soak up some of that tomato juice, making it much more flavorful.
Variations for next time: If you want to get fancy with a “4th” ingredient, many people swear by adding a teaspoon of sugar to cut the acidity of the tomatoes, or a splash of heavy cream to make it velvety.
