One-Pan Skillet Elbow Macaroni

Cooking method

1. Step 1:

   

   Gather your ingredients. I recommend durum-wheat pasta only — it holds up without turning to mush, which other kinds can. Adjust the number of tomatoes to their size and your taste; I used two but could have added a third. Garlic would be great here too, but I couldn't find any. You can also add other spices to taste.

2. Step 2:

   

   Peel the onion and chop it finely. I've also made versions with the onion in half-rings — that works too. It's not critical.

3. Step 3:

   

   Wash and dry the tomatoes, then cut them into small cubes. You can grate them on the coarse side instead — they'll soften into a purée in the sauce anyway. If you'd like, peel them first: score a shallow X on top, drop them into boiling water for a minute, then transfer them straight to cold water. The temperature change loosens the skin so it slips right off.

4. Step 4:

   

   Heat a deep skillet. Choose one big enough that the pasta has room to expand as it cooks. Pour in the vegetable oil and add the onion. Sauté over low heat, stirring, for a few minutes, until translucent.

5. Step 5:

   

   Add the tomatoes to the onion. Keep the heat low and stir the tomatoes and onion together.

6. Step 6:

   

   Cover the skillet and simmer the vegetables for 10 minutes.

7. Step 7:

   

   The tomatoes will soften enough to mash to a purée with a spatula.

8. Step 8:

   

   Add the elbow macaroni to the skillet. Season with salt and pepper. Stir the pasta and vegetables together and let them fry for a few minutes.

9. Step 9:

   

   Pour freshly boiled water into the pasta — enough to cover it completely — and stir. Cook the pasta uncovered over low heat, stirring now and then. After five minutes, taste it; if it's not done yet and the water has evaporated, add a little more boiling water.

10. Step 10:

    

    The macaroni should absorb all the water and turn soft but not mushy, so go easy on the water. Stir as it cooks so it cooks evenly. At the end, turn off the heat and cover the skillet — the pasta will soak up the last of the liquid and taste even better.