Macaroni and Tomatoes

Back in the day I remember thinking macaroni and tomatoes was one of the best side dishes I had ever tasted. Kind of sad but I am a recovering pasta fiend. One of the diners in town served it periodically and I'd always include it as a side. I have no idea how they fixed it and I have yet to replicate it. Now mind you, Momma never fixed it so I didn't have access to a family recipe. This recipe was in my Facebook feed a few months ago and I gave it a whirl. Fix this early enough so it can sit and simmer long enough that the macaroni expands from absorbing all that yummy liquid. If you need to add a touch of water back into the pan, do so.

INGREDIENTS:

2 cups elbow macaroni cooked (cooked al dente)

2 cups water

1 tsp. salt

1  (15 oz.) can petite diced tomatoes, undrained

2 cups V-8 juice

1 tsp. bacon grease (yet another reason to save your drippings!)

1 Tbs. butter

black pepper to taste

DIRECTIONS:

Cook two cups of elbow macaroni until almost done. Drain pasta and return to the pot. 

Add all ingredients to pan. 

Simmer until the pasta has softened.

Inspired by: Sweet Tea and Cornbread