When I grew up, my parents never bought all the processed food that I had seen in my friends’ storage chambers, and they only wanted that. Regardless of whether it was sweet treats such as things or ho -hos or hearty delicacies such as ravioli or manwich from doses, I had no regular access to something that was not homemade.
I finally had to try spaghettios when I was 8 or 9 years old, and it was a disappointing experience to be an understatement. The mushy pasta, the Gloopy, Goopy -Sauce … I couldn’t eat more than a few bite before I could push the bowl away.
Now that I have two my own little girls, I do not deny them that they bought delicacies bought in the shop in the shop, but I wanted to make a homemade version of spaghettios that they would actually enjoy. They are used to alt decta and high -quality jar -saucen, so that a can of gloppy OS would definitely not pass here.
How I do my homemade spaghettios
Fortunately, it is very, very simple to create a much more delicious version of spaghettios at home with just a handful of ingredients. I cook some ring -shaped pasta and then make a simple sauce with tomato paste, butter or olive oil and my secret ingredient, tomato bouillon. A cup of starchy pasta water turns the mixture into a smooth and silky sauce.
Simply recipes / Coco Morante
The ingredients
In some grocery stores you will find ring-shaped pasta noodles, but I will often pick up mine from an Italian market or a special market. Think of places that have tens of different pasta shapes in stock. They are usually called Anelli, Anellini or Anelletti.
Of course, every short pasta shape makes a good replacement. My preferred, easy-to-replace shapes are ditalini (the short, cylindrical macaroni that you usually find in pasta salads), cava pappi and redlles, also known as car bikes.
Buy a small glass of Knorr tomatoes bouillon with chicken taste And you will find a million purposes for it. It is an absolute Umami bomb that is powdered with salt, MSG, tomato powder and cooked chicken. Add a teaspoon of bouillon and a glug olive oil to the cooking water for rice and you have the Mexican rice easy. Or use it to improve the taste of tomato soup, beef pot, Arroz con pollo. I will even add a pinch of Pico de Gallo or Salsa Roja.
The tomato bouillon is really what this dish is doing in order to tend to tend you will return your spoon back to the bowl before your brain catches up.
Spaghettios have become one of my girls’ top requests for dinner, which is great on busy nights when we are all desired for something secret and comforting. They garnish their with “cheese”, also as a grated parmesan. Since the pasta is already so hearty, only one teaspoon is enough to surpass the bowl.
Simply recipes / Coco Morante
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2 teaspoon Kosher salt
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8 Ounce Anelli Siciliani (I use La Molisana brand) or Ditalini
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1 teaspoon tomato Bouillon powder
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2 tablespoon Butter or olive oil
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4 tablespoon Tomato
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Grated Parmesan, Optional for serving
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Cook the pasta:
Bring 3 liters of water to a boil in a 4-liter pot over medium heat. Add the salt and pasta. Cook the pasta, as stated on the package – the La Molisana brand, Anelli, demands 16 minutes. Stir the pasta every few minutes to ensure that you do not get lost or get stuck on the bottom of the pot.
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Reserve the pasta water and drain:
When the noodles are finished, scoop 1 cup of pasta water into a fluid meal mug and let the pasta drop off in a column. Stir the tomato bouillon into the reserved pasta water.
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Make the sauce:
Return the pot in the stove over medium heat. Add the butter or oil and add the tomato paste. Cook with continuous stirring for about two minutes so that the tomato paste and the butter are completely mixed together and the tomato paste absorbs a slightly fragrant, boiled aroma. Pour into the pasta water tomato bouillon mixture and wipe it smoothly.
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Combine and serve:
Bring the sauce to cook, then stir in the cooked pasta and let it simmer for a few minutes, and often stir it until the sauce has thickened slightly. Switch off the heat. Scoop in serving shells in bowls and serve immediately, with Parmesan at the table, to sprinkle about it on request.
The noodles are cooled in a densely amazed container for up to 3 days. Warm a single portion in the microwave for 45 seconds over strong heat, stir and heat it up for 30 to 45 seconds until they are heated through. To revive the silky texture of the sauce, add a tablespoon of water before warming up.
Do you love the recipe? Let’s star and a comment below!
| Nutritional information (by portion) | |
|---|---|
| 164 | Calories |
| 7g | Fat |
| 21G | Carbohydrates |
| 4G | protein |
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| Nutritional information | |
|---|---|
| Portions: 3 to 4 | |
| Amount per serving | |
| Calories | 164 |
| % Daily value* | |
| 7g | 9% |
| Saturated fat 1g | 5% |
| 0mg | 0% |
| 219 mg | 10% |
| 21G | 8% |
| Food fiber 2G | 6% |
| Total sugar 2G | |
| 4G | |
| Vitamin C 4MG | 18% |
| Calcium 10 mg | 1% |
| Iron 1mg | 7% |
| Potassium 192mg | 4% |
| *The % Daily Value (DV) tells you how much a nutrient in a food service contributes to a daily diet. 2,000 calories a day are used for general nutritional advice. | |
Nutritional information is calculated using an ingredient database and should be considered an estimate. In cases where several ingredients are given, the first diet listed is calculated. Side dishes and optional ingredients are not included.
