Homemade Spaghetti Hoops with Garofalo Anelli Siciliani

Spaghetti hoops are a childhood favourite of mine, I always preferred them to baked beans which in hindsight kind of makes sense with my love pasta! When Garofalo sent me some of their Anelli Siciliani this had to be my recipe of choice for this shape. It’s perfect comfort food and a one pot pan job, plus it’s an easy recipe for lunchtimes with the kids, a side to sausages or even a breakfast option!

This is a great recipe for kids and you can always portion up and put in the fridge/freezer for use the next day or another week. If you make this easy lunch recipe we’d love to see, whether it’s for your kids or you’re just a big kid! Tag @GarofaloPastaUK and @CookingCarafes and we’ll share them.

Spaghetti Hoops with Garofalo Anelli Siciliani

• Prep time: 5 minutes
• Cooking time: 25 minutes
• Total time: 30 minutes

Servings: 4 slices of toast (more if serving up for kids or using as a side)

Ingredients:

• 150g Garofalo Anelli Siciliani
• ¼ onion, finely chopped
• 150g tinned tomatoes / passata
• ½ tsp paprika
• 1 tbsp tomato puree
• 400ml of boiled water
• Olive oil
• Salt and pepper
• Buttered toast
• Cheese for serving (optional)

Instructions:

1. Add 1tbsp olive oil to a pan and on a low heat slowly cook the finely chopped onions to the pan. These will help bring a little sweetness to the dish. Add a little bit of salt and cook for about 3 minutes, or until soft.
2. Add the tomato puree and paprika and stir to combine with the onions.
3. Add your pasta and water, and bring to the boil.
4. Allow to cook on a low heat, and simmer for 10 minutes. Make sure you stir the pasta every few minutes to ensure the pasta doesn’t stick to the bottom of the pan as it is less water than cooking pasta normally.
5. After 10 minutes add your chopped tomatoes tor passata to the pan. Season with salt and pepper and rinse your tomato can or dish with a little water and add to the pan. Leave to simmer for another 10 minutes. Again stir every couple of minutes to ensure it doesn’t stick.
6. After ten minutes check to see how the hoops are cooked. I prefer to cook mine for another 5 minutes. If your sauce is looking quite thick and drying out add another splash of water (about 100ml) and cook for a further 3-5 minutes.
7. While it’s cooking for the final few. Minutes, toast your bread and butter it.
8. Serve the Garofalo Anelli Siciliani on the toast.
9. For me, ‘spaghetti hoops’ aren’t complete without a little cheese so either sprinkle some parmesan, cheddar or your cheese of choice on top!

This is part of a paid for collaboration with Pasta Garofalo.  

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