Makes 13 servings
|1||box (7 ounces) elbow macaroni|
|2||cans (about 14 ounces each) diced tomatoes seasoned with basil, garlic and oregano; undrained|
|1/8||teaspoon black pepper|
|1||teaspoon corn oil|
|1||tablespoon grated Parmesan cheese|
- Cook macaroni according to package directions, omitting any salt. Drain well.
- Add tomatoes, pepper and oil to macaroni.
- Cook uncovered over medium-low heat for 15 minutes, or until tomatoes are hot and some of the liquid has cooked away.
- Spoon into a serving dish and sprinkle evenly with Parmesan cheese.
|Serving Size:||1/2 cup|
|Calories from Fat||11 %|
|Total Fat||1 g|
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