This very simple dish is one of my favorite "emergency" dinners that I make when time is especially limited. Use short cuts or strands of other Italian pastas you might have on hand. When time permits, I expand on the simple recipe and add other vegetables, such as strips of grilled portobello mushrooms.8 ounces elbow macaroni
3 tablespoons unsalted butter
½ cup freshly grated Parmesan cheese
1 plum tomato, cut into ½-inch cubes
2 tablespoons minced fresh basil or 2 teaspoons dried basil
2 tablespoons minced fresh flat-leaf parsley
Dash of salt, or to taste
Dash of freshly ground pepper, or to taste
Bring a large pot of water to a boil over high heat; add the macaroni. When the water returns to a boil, stir occasionally to separate the macaroni. Reduce the heat to medium-high and cook until al dente, about 6 to 8 minutes, or according to package instructions.
When the macaroni is done, drain well; return to the pot. Add the butter; stir until it melts. Add the remaining ingredients and toss. Taste and adjust the seasoning.
