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.

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