8 ounces elbow macaroni uncooked, about 2 cups
14.5 ounces canned petite diced tomatoes
2 tablespoons salted butter
Salt and pepper to taste
Cook the macaroni elbows to al dente, as directed on the package.
Drain the macaroni but do not rinse.
Place the drained elbows into the pan you cooked them in.
Add 2 tablespoons of butter and stir until the butter has melted and the macaroni is coated.
Add the tomatoes and the juice from the can and stir to combine.
Heat over low heat until the macaroni has absorbed most of the liquid from the tomatoes and is cooked to your desired doneness.