This may seem a strange idea but I have a surplus of tinned spaghetti of which I am not fond. I wanted to find a way to use it up and it suddenly occurred to me that it is just a tomato sauce with pasta made from wheat flour.
Wheat flour is a great thickener so this should be fine for a sauce.
Method
So I’ve blitzed 2 tins of spaghetti hoops and added a heaped teaspoon of garlic powder and a couple of teaspoons of Oregano.
I heated this up on the stove to blend the flavours. When you think about it-pasta is made from wheat flour so it is only acting as a thickener just as it would in shop-bought sauces. I also added 4 good squirts of tomato puree and about 200 ml of water-where I “washed out” the tins. The sauce is a total success.
This made just under a litre and cost pennies. That would be 2 large jars of pasta bake sauce. I could have added a bit more water and a bit more puree and made more but I wanted it nice and thick rather than thin.
Ingredients
2 tins of spaghetti in sauce 400g sized tins
1 heaped teaspoon garlic powder
2 heaped teaspoons Oregano, Basil or Mixed herbs
4 good squirts of tomato puree-that are about 1/5 of a tube
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What an ingenious idea! I’ll be trying this for sure
Brilliant idea 😃
OMG the amount of times I’ve changed dinner plans because I have had no pasta sauce!!😲😲
We always have spaghetti as staples. There’s no stopping us now.😋👍
What a great idea Pat. And though I do eat spaghetti on toast there’s always a lot of sauce, you’ve given me the idea to use it on something else like as a sauce on say potato. Thanks Pat.
I buy cheap baked beans and find there is a lot of sauce in them so have been pouring some off and freezing it to pop in to soups, stews, bolognese etc. I had never thought about whizzing up tinned spaghetti but will be giving it a try!