One of my childhood favorites re-created; I have wanted to make homemade spaghetti o’s for many years and I have finally taken the time to do so. I hope you enjoy.
1 cube Melt (butter substitute)
2 tablespoons minced garlic (jarred or fresh)
1 small onion, finely minced (or half of medium)
1 (one) 6-ounce can tomato paste
1 (one) 24-ounce can tomato puree
1 teaspoon salt (I used powdered pink Himalayan sea salt*)**
1 1/2 tablespoons sugar**
fresh cracked pepper, to taste
large can of chicken (or vegetable) broth (49.5 ounces)
1 pound aneletti pasta (I found mine on Amazon)
Melt two tablespoons of Melt in a saucepan over medium high heat. Add onion and garlic and cook until translucent. Add tomato paste and remaining Melt and cook a couple of minutes. Add 1/2 cup stock & stir in; add in tomato puree, salt**, sugar** and 1/4 to 1/2 cup stock and cook until thick, stirring occasionally. In a large stock pot, heat remaining stock or water to a boil. Add pasta & cook until al dente, stirring occasionally. Drain and return to pot; pour in sauce and mix well. Taste & adjust seasonings as needed.
** I recommend adding 1/2 teaspoon salt at a time & taste; ditto with the sugar, but 1/2 tablespoon at a time, until you are satisfied with the taste. My measurements are above.
* Take pink Himalayan sea salt & run it through a coffee/herb grinder until a fine powder
Did/do you like Spaghetti O’s? Comment & let me know.