This is easy and delicious. It's spaghetti prepared in the same way you would make risotto. Rather than just boiling the pasta and adding sauce later, here you're cooking the flavour right into it.
2 tablespoons olive oil
1 onion, copped
2 cloves garlic, crushed
2 cups dry spaghetti, broken into pieces
1 roasted red pepper, drained and chopped
3 sundried tomatoes, drained and chopped
1 teaspoon dry oregano
1 teaspoon dry basil
salt and pepper
2 cups (or more) low sodium chicken stock, hot
Fry onion and garlic in oil over medium high heat until golden. Stir in dry broken spaghetti and cook until it starts to brown. Just a few minutes.
Stir in peppers, tomatoes and spices. Add chicken stock one ladle at a time untl absorbed. Continue to add stock until pasta is cooked and creamy. Add salt and pepper to taste.
Serve with a sprinkle of grated parmesan.