1 BOX REGULAR SPAGHETTI
1 BOX OF CHICKEN BROTH – 32 oz.
LOTS OF FRESH BASIL
3-4 CLOVES GARLIC SLICED
1/3 CUP OLIVE OIL
3-4 OVER RIPE PLUM TOMATOES
FRESH PARMESAN CHEESE
In Deep Covered Baker or Rockcrok, break spaghetti in half and put in Baker. Pour chicken broth over spaghetti. Put lid on and into micro for 8 minutes.
after 8 minutes, mix it up a little then put cover back on and back in micro for 8 more minutes.
In manual food processor, put tomatoes in and pump it up..cut them up first and then throw them in. Use garlic slicer and slice some garlic into
MFP and pump, use professional shears in a prep bowl and cut up basil small then put into mfp with 1/3 cup olive oil. Pump away. You will now
have a delicious fresh tomato garlic sauce. After spaghetti is done, throw tomato mixture on top and mix up. put grated parmesan cheese on top and
enjoy. You can throw in Grilled Chicken or shrimp (cooked) right on top..
If you find the pasta is sticky, add more oil.