Pour canned diced tomatoes over raw elbow macaroni, together with 2 simple staples,
Preheat your oven to 375°F (190°C). Lightly grease a 2–2.5 quart glass casserole dish so the pasta doesn’t stick.
Pour the dry elbow macaroni evenly into the bottom of the glass casserole dish, spreading it out in an even layer.
Sprinkle the salt evenly over the dry macaroni so it seasons the whole dish as it bakes.
Pour the canned diced tomatoes with all their juices evenly over the dry macaroni in the dish. It should look like the pasta is dotted and covered with tomatoes.
Pour the water over everything, making sure most of the macaroni is submerged in liquid. Gently press any exposed pasta down with the back of a spoon, but don’t worry if a few pieces peek out.
Cover the glass casserole dish tightly with foil to trap the steam, which helps the macaroni cook through.
Bake in the preheated oven for 35–40 minutes, until the macaroni is tender when you bite into a piece. Carefully remove the foil (watch out for steam).
Stir the casserole well to mix the tomatoes and macaroni evenly. If it looks a little too saucy, let it sit uncovered for 5–10 minutes; it will thicken as it stands. Taste and adjust salt if needed.
Serve warm right from the glass casserole dish. Scoop into bowls or onto plates and enjoy that simple, rustic tomato flavor.
