1 lb elbow macaroni 1 16 oz. can stewed tomatoes (drained) 1/2 teaspoon salt Pepper to taste 1 teaspoon olive oil
Cook elbow macaroni in boiling salted water for 8 to 10 minutes or until tender. Mix stewed tomatoes, salt, pepper, and olive oil in sauce pan and cook over medium heat for 5 minutes. Pour cooked tomatoes over drained elbow pasta. Salt and pepper to taste.
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