Chicken Parmesan, Spaghetti Marinara and Garlic Bread

Ingredients

• 16 oz Spaghetti (About 454g)
• 1 tbsp Salt (For boiling pasta water)
• 2 tbsp Extra Virgin Olive Oil
• 1 medium Yellow Onion (Finely chopped)
• 4 cloves Garlic (Minced)
• 28 oz Canned Crushed Tomatoes (Use high-quality, like San Marzano if possible)
• 1 tsp Dried Oregano
• 0.25 tsp Red Pepper Flakes (Optional, for a hint of heat)
• 0.5 tsp Granulated Sugar (Helps balance the acidity of the tomatoes)
• 0.5 tsp Black Pepper (Freshly ground)
• 0.25 cup Fresh Basil (Loosely packed, then chopped)
• 0.25 cup Parmesan Cheese (Freshly grated, for serving (optional))

Instructions

1. 1

   Cook the Spaghetti

   • Fill a large pot with 4-6 quarts of water and bring to a rolling boil. Add 1 tablespoon of salt.
   • Add the spaghetti to the boiling water and cook according to package directions until al dente, typically 8-10 minutes. Stir occasionally to prevent sticking.
   • Before draining, carefully reserve 1 cup of the starchy pasta water. Drain the spaghetti in a colander. Do not rinse.
2. 2

   Prepare the Marinara Sauce

   • While the pasta is cooking, heat the extra virgin olive oil in a large skillet or Dutch oven over medium heat.
   • Add the finely chopped onion and sauté for 5-7 minutes, until it becomes soft and translucent.
   • Stir in the minced garlic and optional red pepper flakes. Cook for about 1 minute more, until fragrant, being careful not to burn the garlic.
   • Pour in the crushed tomatoes. Stir in the dried oregano, sugar, 1 teaspoon of salt, and black pepper.
   • Bring the sauce to a gentle simmer. Reduce the heat to low, cover, and let it cook for at least 20 minutes to allow the flavors to deepen and meld together.
3. 3

Ingredients

• 1 loaf Baguette (About 16-18 inches long)
• 0.5 cup Unsalted Butter (Softened to room temperature)
• 5 cloves Garlic (Freshly minced)
• 2 tbsp Fresh Parsley (Finely chopped)
• 0.25 cup Grated Parmesan Cheese (Optional, for extra flavor)
• 0.5 tsp Salt (Or to taste)
• 0.25 tsp Black Pepper (Freshly ground)

Instructions

1. 1

   Prepare Oven and Bread

   • Preheat your oven to 400°F (200°C).
   • Using a serrated knife, slice the baguette into 1-inch thick slices. You can slice all the way through for individual pieces or only 3/4 of the way through for a pull-apart loaf.
2. 2

   Create the Garlic Butter Spread

   • In a medium bowl, add the softened unsalted butter, freshly minced garlic, chopped fresh parsley, salt, and freshly ground black pepper.
   • If using, stir in the grated Parmesan cheese.
   • Mix with a fork or spatula until all ingredients are thoroughly combined into a smooth, creamy paste.
3. 3

   Assemble the Garlic Bread

   • Place the bread slices on a large baking sheet, arranging them in a single layer.
   • Generously spread the garlic butter mixture evenly over one side of each slice of bread. If making a pull-apart loaf, spread the butter between each cut.
4. 4

   Bake to Golden Perfection

   • Place the baking sheet in the preheated oven.
   • Bake for 10-12 minutes, or until the butter is melted and bubbly, and the edges of the bread are golden brown and crispy.
   • For an extra crispy top, switch the oven to broil for the last 1-2 minutes. Watch it very closely to prevent burning.
5. 5

   Serve Warm

   • Remove the garlic bread from the oven.
   • Let it cool for a minute or two before serving. Garnish with a little extra fresh parsley if desired.