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–+ servings
A white pan filled with homemade Spaghettios in red tomato sauce, topped with fresh basil leaves. A wooden spoon rests in the pasta, while sunlight casts gentle shadows across the inviting dish.
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4.85 from 20 votes

Homemade Spaghettios

My Homemade Spaghettios is a million times healthier, and more delicious than the canned variety. It also comes together in just one pot and in 20 minutes start to finish!
Prep Time10 minutes
Cook Time12 minutes
Total Time22 minutes
Course: Main Course
Cuisine: Italian
Keyword: easy pasta, kid friendly, kid recipe, pasta, pasta dish, pasta recipe
Servings: 4
Author: The Modern Nonna

Equipment

Ingredients

  • 3 tablespoons olive oil
  • 3 cloves garlic minced
  • 1 teaspoon Italian seasoning or dry oregano
  • 2 tablespoons tomato paste
  • ¾ cup tomato sauce I like the brand Rao's or use homemade
  • 2 cups SpaghettiOs
  • pinch salt
  • 3 cups water
  • parmigiano cheese rind optional, leave out if you don't have it
  • ½ cup parmigiano reggiano cheese freshly grated
  • basil for garnish

Instructions

  • Add the olive oil to a pot or big skillet with high sides. Add the garlic to the cold oil. Turn the heat to medium and let the oil and garlic come up to temperature together.
  • Once the garlic is sizzling, add the Italian seasoning and tomato paste. Give it a stir and let cook for 20 seconds. Add the tomato sauce and stir.
  • Add the spaghetti O’s (formally called Anelli Siciliani) and water. Sprinkle a pinch of salt and stir. I do not over-salt as my tomato sauce has salt in it and my cheese is also salty as well.
  • I like to freeze all my Parmigiano Reggiano cheese rinds so I always have them on hand. I throw one rind in into any soups, stews, and sauces. Feel free to skip this step if you don’t have a cheese rind. You can also use a Pecorino Romano rind as well.
  • Let everything boil, semi-covered, on medium-low heat for 12 to 15 minutes or until the pasta is soft (or al-dente if you prefer). Be sure to stir the pasta a few times in between cooking as some of the pasta can get stuck to the bottom of the pot.
  • If you feel like all of the water has evaporated, but the pasta is not cooked yet, add a splash of water as needed until the pasta is cooked. This step will really depend on the pasta shape you use.
  • Once the pasta is fully cooked, take it off the heat, remove the cheese rind, add the freshly grated Parmigiano Reggiano, and stir. Garnish with fresh basil and enjoy.

Video

Nutrition

Calories: 424kcal | Carbohydrates: 58g | Protein: 15g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 9mg | Sodium: 495mg | Potassium: 401mg | Fiber: 4g | Sugar: 5g | Vitamin A: 427IU | Vitamin C: 6mg | Calcium: 189mg | Iron: 2mg
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