Favorite Spaghettios Recipe
With nostalgic flavor, an easy method, and nutrient-loaded goodness, this easy Spaghettios recipe is a yummy family dinner. Plus, it's rich in plant-based protein!
Servings: 8
Calories: 294kcal
Ingredients
- 1 pound anelli (ring) pasta
- 4 tablespoons unsalted butter (divided)
- 2 garlic cloves (peeled and grated)
- 1 yellow onion (peeled and grated)
- 2 tablespoons tomato paste
- 28 ounces tomato sauce
- ½ teaspoon salt
Instructions
- Cook the pasta according to package directions. Reserve 1 cup of the pasta cooking water. (Or you can use broth.)
- Meanwhile, add 2 tablespoons butter to a nonstick skillet over medium heat. When melted, add the onion and garlic. Stir to coat and cook for 4 minutes to soften.
- Add the tomato paste and stir to cook through for 2 minutes.
- Add the tomato puree and bring to a simmer. Turn heat to low and simmer for 10 minutes. (Cover partially if it's splattering.)
- Add the drained and cooked pasta and the remaining butter to the sauce. Stir to coat, add as much of the pasta cooking water as needed to make it saucy, and season to taste with salt.
Notes
- Store leftover Spaghettios in an airtight container in the refrigerator. To warm, add a little water or broth and heat in 30 second increments in the microwave.
- Round pasta, especially the Sicilian anelli, can take a really long time to cook in a sauce so this recipe works best when you cook the pasta separately.
- Season to taste with salt and sugar as you like.
- Top with grated Parmesan cheese if desired.
- Add mini meatballs if you'd like.
Nutrition
Calories: 294kcal | Carbohydrates: 50g | Protein: 9g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 652mg | Potassium: 486mg | Fiber: 4g | Sugar: 6g | Vitamin A: 666IU | Vitamin C: 9mg | Calcium: 34mg | Iron: 2mg