Macaroni with Tomatoes

Ingredients

• 1/2 pound Macaroni (Originally 'ratal 0.5' (half pound).)
• 1 pound Tomatoes (ripe, medium-sized) (Quantity estimated for balance with pasta (original text unclear on exact tomato weight).)
• 2 tablespoons Butter (Originally '2 tolas'. Converted to approx 2 tablespoons.)
• 1 teaspoon Salt (Heaping teaspoon.)
• 1 teaspoon Black pepper (ground) (Flat teaspoon.)
• 1/2 cup Breadcrumbs (dry) (Quantity estimated (originally 'as needed').)
• 5 cups Water (For boiling. Originally '1.25 seer' (approx 2.5 cups), increased for modern pasta boiling standards.)

Instructions

1. 1Peel the tomatoes (blanching them briefly in hot water makes this easier) and chop them into small pieces.
2. 2Bring the water to a boil in a large pot. Add the macaroni, cover, and cook for 15 minutes or until tender. Once cooked, drain thoroughly in a colander.
3. 3In a mixing bowl, combine the drained macaroni and the chopped tomatoes. Add the salt and ground black pepper, mixing well to combine.
4. 4Preheat oven to 400°F (200°C). Transfer the macaroni mixture into a shallow pie dish or baking dish. Spread the butter over the top and sprinkle evenly with the breadcrumbs. Bake in the hot oven for 20 minutes until the top is golden brown.