Macaroni and Tomatoes - 6 points

You might think from reading my blog and seeing all of the references to Southern food traditions that I am a Southerner. I am not. I suppose I am “from” the Midwest, since I was born and spent the first five weeks of my life there. I have lived in many different places and on a few different continents. In all of my travels, I have never found reason to complain about the food – every culture I have encountered has unique preparations, distinct flavors, and delicious food!

Since living in the southern United States, I have enjoyed learning about Southern cooking and, in particular, about the food traditions of Tennessee. When I first moved here, one of the menu items that often gave me pause was “macaroni and tomatoes”. I just couldn’t fathom exactly what that could be. Was it a regional name for marinara and spaghetti? Was it a casserole? It turns out that it is exactly what it sounds like – macaroni (usually elbow) and tomatoes mixed together in a big pot.

My version has a few more ingredients than the one you would get at, let’s say, Lambert’s Café. But, it still gives the basic idea of the dish – and is very filling for just 6 points!

Macaroni and Tomatoes

6 oz veggie pasta (elbow or rotini)

3 cloves garlic, minced

¾ cup 2% mozzarella, shredded

3 tsp olive oil

1 can diced tomatoes, drained

1. Cook pasta according to package directions.
2. Meanwhile, in a medium bowl, mix garlic, cheese, and oil.
3. Once pasta is cooked, drain the water and return the pasta to the pot. Stir in the tomatoes and return the pot to the stove for 2-3 minutes, just to warm tomatoes.
4. Add pasta and tomatoes to the oil mixture in the bowl. Stir until combined.
5. Yields 3, 6 point servings 

Thank you to Mateja for this very lovely award:) You are awfully sweet.