I’ve never had those Chef Boyardee canned Spaghetti-O’s, but I’ve heard they’re a childhood classic (and also not that good once you become an adult). Let this dish recreate your childhood, with your new decidedly adult palette.
- 4 tablespoons unsalted butter
- 4 tablespoons olive oil
- 6 cloves garlic, minced
- 2 tablespoons dried oregano
- Pinch of crushed red pepper
- 1 4 oz container tomato paste
- 16 oz small pasta shells (I used macaroni)
- 2 teaspoons onion powder
- 1 teaspoon paprika
- 1 tablespoon granulated sugar
- Salt and black pepper, to taste
- 2 cups grated Parmesan cheese
- In a large pot over medium heat, melt together butter, olive oil, garlic, oregano and chili flakes. Cook until the butter turns golden, about 5 minutes.
- Reduce the heat to low. Stir in tomato paste. Cook 1-2 minutes, then pour over 6 cups of water, Bring to a boil over high heat.
- Add the pasta, onion powder, paprika and sugar. Season with salt and pepper to taste. Cook, stirring often, until the pasta is al dente. Add more water as needed – I usually end up using 9 cups total.
- Remove from heat. Stir in Parmesan. Serve and enjoy!
Source: Adapted from a recipe by Half-Baked Harvest