This is a little gem that I had for the first time at a family gathering at Mark’s parent’s house when we were dating. It’s so good and there is something special about the tastiness that comes from beef broth soaking into the noodles until they are fully cooked.

Let’s Get Crafty!

Ingredients:

1/2 lb spaghetti, thin spaghetti or vermicelli nests

1 tablespoon extra virgin olive oil

1/2 can rotel, mild (we do half because the kids aren’t big fans of chunks of tomato)

1/4 teaspoon garlic powder

1 can beef broth (start with this and add more as needed)

Warm the EVOO over medium heat and add the pasta of your choice. I like to break the spaghetti in half so it fits easier in the skillet.

Saute over medium heat to toast the pasta for a couple minutes being sure to stir frequently. (Similar to the rice-a-roni process.)

Once toasted add the rotel, garlic powder and beef broth. Bring to a simmer and cover.

Simmer until pasta is fully cooked and the beef broth has been absorbed (around 10 minutes for regular spaghetti.) You may need to add some more beef broth.

Thanks for stopping by my crafty corner. Hope you are having a wonderful day.