By Kevin Williams
After a romp in the snow in our backyard, Aster and Bea and I were hungry for a hearty comfort food supper. And since I had fumbled the link for Amish one pot spaghetti yesterday, I thought I’d make up for it by making the actual meal and this is a good one. It’s hearty, flavorful and very versatile.
I did not follow the recipe below exactly, and that’s fine, that is what I like about this meal is that you add or subtract whatever you like. If you stick close to this, though, the meal delivers a really great blend of flavors. The sugar is a nice touch. I added some carrots and squash, but basically stuck to the spices listed. I was tempted to add some cayenne pepper or chili powder to give this dish an extra kick, but figured my daughters might not like that as much as I, so I resisted the temptation. But you can try it.
AMISH ONE-POT SPAGHETTI
12 ounces spaghetti or homemade egg noodles
6-8 Tbsp olive oil
2 medium onions, chopped
2 medium carrots, very finely chopped or grated
about 4 garlic cloves
3 cups home-canned chopped tomatoes with liquid or use store-bought
2 Tbsp tomato puree
1-2 tsp sugar
about 6 cups vegetable broth (or chicken broth)
parsley, basil, oregano, thyme, allspice (to taste)
- In a pot, heat the oil and saute onion until translucent.
- Add carrots and garlic and saute for 1 more minute.
- Add chopped tomatoes, tomato puree, sugar, spices and about 4 cups broth.
- Bring to boil and cook for about 15 minutes.
- Add spaghetti and simmer until the pasta is tender, about 15 minutes.
- Stir from time to time and add more broth while cooking to achieve consistency you like.
- Serve with grated Parmesan cheese (optional).