Homemade Spaghetti O’s
For a fun nostalgic meal, try Homemade Spaghetti O’s! I know you all used to open that can of Chef Boyardee Spaghettios, maybe with meatballs. It was quick and always delicious! But, now we’re adults (at least I try to tell myself that) and popping open that can is not a good idea (think sodium, preservatives, fillers). So, here’s an even better version.
Small rings of pasta are combined with a rich tomato sauce and topped with freshly grated parmesan cheese and basil leaves. Give it a go…you’re going to feel like a kid again!
Begin by sautéing shallot, garlic, oregano and chili flakes in a large pot until translucent. Add tomato paste and cook for a couple of minutes.
Add the broth and bring to a boil. Let it simmer for a few minutes and then stir in the dried pasta, salt and pepper.
Cover and cook until the pasta is al dente. You might need to add more broth if it seems dry.
Stir in the parmesan cheese and garnish with fresh basil leaves and additional parmesan cheese.
There you have it…nostalgia in a bowl!
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Homemade Spaghetti O’s
Makes: 4 servings
Prep Time: 2 minutes
Cook Time: 20 minutes
Total Time: 22 minutes
Ingredients
- 1 tbsp olive oil to coat the pan
- 1 small shallot, minced
- 2 cloves garlic, minced
- 1 tbsp fresh oregano, chopped
- Chili flakes, to taste
- 1/4 cup tomato paste
- 3 cups low-sodium chicken or vegetable broth, plus more if needed
- 16 ounces Anellini Pasta (small ring pasta, or ditalini)
- salt to taste
- black pepper to taste
- 1/2 cup parmesan cheese, freshly grated
- Optional: fresh chopped basil for garnish
Instructions
In a large pot over medium heat, add the olive oil, shallot, garlic, oregano, and chili flakes. Sauté 1-2 minutes or until the shallots are translucent. Reduce heat to low, and add the tomato paste. Cook for 2 minutes.
Add the broth, and bring the ingredients to a boil. Reduce the heat to medium, and let the dish simmer for 2-3 minutes.
Stir in the pasta, salt, and pepper. Cover, and reduce the heat, cooking 13-14 minutes or until the pasta is al dente, stirring occasionally. Add up to one more cup of stock if needed to create a creamy sauce.
Stir in the Parmesan cheese, and garnish with fresh basil, if desired. Serve warm!
Store in an airtight container in the refrigerator for 3-4 days.
Recipe by Food Dolls
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