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.

You’ll need:

• 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

Instructions:

1. 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.
2. 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.
3. 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.
4. Remove from heat. Stir in Parmesan. Serve and enjoy!

Source: Adapted from a recipe by Half-Baked Harvest