Ingredients
- Olive oil to coat the pan (~1 tablespoon)
- 1 small shallot, minced
- 2 cloves garlic, minced
- 1 tablespoon oregano
- Chili flakes to taste (optional)
- 1/4 cup tomato paste
- 3 cups low-sodium chicken or vegetable broth
- 16 ounces (2 cups) Anellini pasta (or ditalini for a similar small ring pasta)
- Salt to taste
- Black pepper to taste
- 1/2 cup Parmesan cheese, freshly grated
- Optional: Fresh chopped basil for garnish
Instructions
- Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add the shallot, garlic, oregano, and chili flakes (if using). Sauté for about 1-2 minutes until the shallots become translucent and fragrant.
- Add Tomato Paste: Reduce the heat to low, and stir in the tomato paste. Let it cook for 2 minutes, stirring occasionally, to deepen the flavor.
- Add Broth: Pour in the broth, and bring the mixture to a boil. Once boiling, reduce the heat to medium and let it simmer for 2-3 minutes.
- Cook the Pasta: Stir in the Anellini pasta, salt, and black pepper. Cover the pot and reduce the heat to low. Simmer for 13-14 minutes, stirring occasionally, until the pasta is al dente.
- Finish with Cheese: Stir in the Parmesan cheese until melted and combined. If desired, garnish with fresh chopped basil for an extra burst of flavor.
- Serve: Serve warm, and enjoy your homemade Spaghetti O’s!
Notes
- Storage: Store in an airtight container in the refrigerator for up to 3-4 days.
- Customization: You can add crushed tomatoes or a bit of cream for a richer sauce. You could also sprinkle extra cheese on top for a more indulgent meal.
- Spicy Kick: Adjust the chili flakes based on how much heat you prefer.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 6g
- Sodium: 700mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 25mg
