Ingredients
2 tablespoons salted butter
2 tablespoons extra virgin olive oil
3 cloves garlic, chopped
1 tablespoon chopped fresh oregano
Chili flakes, to taste
1/3 cup tomato paste
2 cups Anellini or other small pasta
3 cups water
Kosher salt and black pepper, to taste
1 teaspoon onion powder
1/2 teaspoon paprika
1 cup grated parmesan cheese
1/2 cup grated pecorino cheese
1/2 cup fresh basil
Instructions
- In a large pot over medium heat, melt the butter with olive oil, garlic, oregano, and chili flakes. Cook for about 5 minutes until the butter is golden.
- Reduce heat to low, stir in tomato paste, and cook for 1–2 minutes.
- Add 3 cups of water and bring to a boil over high heat.
- Add Anellini pasta, onion powder, paprika, salt, and pepper. Cook, stirring often, for about 12 minutes or until pasta is al dente.
- Stir in parmesan, pecorino, and basil until cheese is fully melted.
- Serve immediately topped with additional fresh basil if desired.
Notes
- Use Anellini pasta for the classic Spaghetti O’s shape, or substitute with Ditalini or other small pasta.
- If the mixture looks dry before the pasta finishes cooking, add a splash of water or broth.
- Adjust chili flakes based on spice preference, especially for kids.
- This dish can be made ahead and frozen for quick lunches—reheat with a bit of water if needed.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: One Pot
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 262
- Sugar: 3g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 25mg
