• Cooking Time: 15-20 minutes
  • Servings: Varies
  • Preparation Time: 10 minutes


I had planned to make spaghetti, but realized I was out of Marinara sauce at the last minute. With no time to spare, I was given a quick idea by a fellow stay-at-home mom, and then added some things to it. Both my 1 year old and my hubby loved it.


  • Spaghetti {amount needed varies on how much you are making. I use 3/4 pound}
  • Sun dried tomatoes in oil {about 1/2 the jar}
  • 2-3 cloves of garlic
  • Fresh Parsley {dried will work also} to taste.
  • Butter
  • Grated cheese {I use Locatelli, but any will work}
  • 1 Large can chi chi beans {chick peas} rinsed & drained.
  • Virgin Olive Oil


  • Slice sun-dried tomatoes in half
  • Chop garlic
  • Chop parsley {if using fresh}
  • Snap spaghetti in half and cook as directed. While the spaghetti is cooking, lightly coat a medium-sized frying pan with olive oil. Saute' garlic for a minute or two. Add tomatoes and parsley. Saute' until garlic is browned and tomatoes are a bit soft. Turn heat off and cover pan.
  • Once spaghetti is cooked, drain and return to pot. Toss in butter and cheese until the spaghetti is coated. {I use a good amount of both, as we sometimes eat spaghetti with just butter and cheese!}.
  • Pour spaghetti into a large serving bowl. Top with the tomato mix, chi-chi beans and sprinkle with some extra grated cheese {I left the tomato mix & beans in separate serving bowls so each of us can add as much as we wanted. you can also just pour everything in together. Whichever works for you!} Enjoy!

Categories: Dinner  Pasta 
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