Best Ever Macaroni and Tomatoes

Ingredients

• 1 Tablespoon butter
• 2 medium cloves garlic (minced)
• 1 teaspoon dried thyme leaves
• 1 teaspoon dried parsley
• 1 teaspoon fine sea salt
• 4 cups chicken broth (32 ounces, you can use water if you don’t have broth)
• 3 cups uncooked elbow macaroni noodles
• 1 (28 ounce) can diced tomatoes (undrained)

Instructions

1. Heat a medium Dutch oven over medium heat. Once hot, add the butter and melt it. Add the garlic and dried spices to the melted butter, and saute until aromatic (about 2 minutes). 
2. Pour in the chicken broth and bring to a boil on high heat.
3. Add in the pasta, turn the heat to medium-low, and cover.
4. Cook for about 15 minutes. Give the pasta a stir every few minutes to prevent it from sticking to the bottom. 
5. Once the liquid is all or almost all absorbed, add in the tomatoes and stir. Let the tomatoes heat for about 3 minutes, and serve.