Homemade Spaghettios
If you were around in 2023, you might remember that time I tried …spaghettios. It was a part of my husband’s childhood and having NEVER tried them in my precious-Italian-life, I decided to give in and the result was INSTANT REGRET. Over a year later, I decided that I could make them from scratch and make them BETTER. I created this recipe based on what I remember them to taste like and I did it using only 9 ingredients instead of like.. a lot. These are simple, healthier and honestly? Delicious.
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00:00 We’re making… Spaghettios?!
00:16 Remember that time I tried spaghettios and everyone got mad?
02:18 Ingredients
04:11 Let’s start our sauce
05:29 Boil the water
05:42 Cooking the sauce
06:53 Add the pasta in
07:56 Finish up the sauce
08:14 Finishing this dang pasta.
09:59 JK. One more sauce step.
11:41 Mix it all up.
12:21 Let’s try it!
14:33 Thanks for watching, see you soon!
Homemade Spaghettios | Mila Martinico
PREP TIME
5 MINUTES
COOK TIME
25 MINUTES
TOTAL TIME
30 MIN
SERVINGS
2-4 SERVINGS
INGREDIENTS
15 oz can of Tomato Sauce (Pureed Tomatoes)
2 TBSPS of Tomato Paste
2 TBSPS of Extra Virgin Olive Oil
1 TBSP of Pesto
2 Tsp of Minced Garlic
2 TBSPS of Butter
2 Cups of Anelletti Pasta
Salt to Taste
Pepper to Taste
DIRECTIONS
In a medium pot, bring 4 cups of water and 1 TBSP of salt to a boil. Once boiling, add in 2 cups of Anelletti pasta and bring back up to a boil, cooking until they’re al dente, stirring occasionally. This pasta is meant to be baked, so it took about 20 minutes to get the pasta to the texture I wanted it.
In a small sauce pan, over medium high heat, combine 2 TBSPS of Tomato Paste, 2 TBSPS of Olive Oil, 1 TBSP of Peso, 2 Tsps of Minced Garlic and stir, toasting this mixture until it’s fragrant and slightly simmering.
Turn it down to low and add in the 15 oz can of Tomato Sauce, 2 tsps of salt, and a few twists of black pepper to start. Stir and then let this come to a simmer, stirring occasionally to combine the oil into the mixture. This could come together in about 10 minutes.
Once your Anelletti is done cooking, drain and rinse it.
Take your sauce off the stove and add the 2 TBSPS of cold butter and stir until it has melted in and makes the sauce creamy. Taste and add more salt if needed, I added an additional teaspoon at this point.
Sauce your pasta, mix and serve!
Buon Appetito!
FOLLOW & TAG ME IF YOU MAKE THIS RECIPE, I’D LOVE A VIRTUAL TASTE!