PARMESAN SPAGUETTIOS PREPARATION

• In a medium sauce pan, add the olive oil and chopped garlic. Turn the heat to medium.
  4 garlic gloves, 2 Tbsp olive oil
  
• Once the garlic is sizzling, add the Greek oregano and tomato paste. Give it a stir and add the tomato sauce and stir again.
  1 tsp Greek oregano, 2 Tbsp tomato paste, 8.65 oz tomato sauce
  
• Add the pasta (spaghettiOs) and pour the chicken stock together with the water right away. Add your Parmesan cheese rind. NOTE: This is optional, if you do not have one, simply add a pinch of salt.
  8 oz pasta, 16 oz Chicken Stock, 10 oz Bottled Water, Parmesan cheese rind
  
• Bring it back to a simmer, then cover partially and cook on medium-low heat for al-dente: 15 minutes or 20 minutes like me if you enjoy your pasta softer. IMPORTANT: Be sure to stir the pasta a few times in between cooking as this pasta get stuck easily to the bottom of the pot.
• NOTE: If you feel like most of the water has evaporated, the dish is super thick, but the pasta is not cooked yet, add a splash more water at a time until the pasta is cooked.
• Once the Spaghetti O is ready, remove from heat and remove the cheese rind. Then, stir in the Parmesan cheese. Serve as a side to your favorite meal or enjoy as a main course. Bon appétit!
  2.65 oz parmesan cheese