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Gourmet SpaghettiOs

Gourmet SpaghettiOs

Sometimes, we all want to eat exuberantly but simply can’t be bothered to cook “gourmet”. This SpaghettiOs alteration reaches a compromise between the simplicity of instant food and the indulgent, satisfying flavors of gourmet cooking; it elevates the classic can of SpaghettiOs (or any other processed pasta) to a brand new level! Your tastebuds will never look at a can of boring SpaghettiOs the same way again! Even better, this recipe teaches basic cooking skills (involving a saucepan and garlic), so when kids experiment with this simple and effortless recipe, they’re building the foundations for a lifelong journey into healthy and sustainable cooking!

Ingredients: (1 serving)

1 can SpaghettiOs (or Chef Boyardee’s)

1 clove minced garlic

1 small shallot

OPTIONAL: ¼ teaspoon chili flakes

OPTIONAL: ¼ cup pasta sauce

¼ cup milk or heavy cream

1 tablespoon grated parmesan cheese

1 teaspoon herbs (dried or fresh)

Step one:

On a cutting board, dice up a small shallot. Peel and mince one clove of garlic, either using a sharp knife or a garlic press. If this is your first time mincing garlic, watch this youtube tutorial:

Step two:

Open a can of SpaghettiOs and scrape off the solid oil into a small saucepan. If there isn’t enough oil, add a drizzle of cooking oil instead. Brush the diced shallot into the saucepan and saute for 3 minutes, or until slightly sweated. Then, toast up your minced garlic and optionally the chili flakes in the pasta oil for an additional minute. (I included a little chili flake action, because why not?)

Step three:

Pour in the rest of the SpaghettiOs and gently warm the pasta up. Add more pasta sauce if you see fit.

Step four:

Once the sauce is near a simmer, take the saucepan off the heat and pour in ¼ cup of milk; place it back onto the heat and stir the milk in. Once fully incorporated and bubbling again, sprinkle in 1 tablespoon of grated parmesan and the herbs (basil, oregano, etc.), stirring again for approximately 1 minute.

Bon Appetit!

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