Dad and son cook for mom and daughter then this happens

Ingredients

• 12 oz Spaghetti (dry, broken in half for easier pot fit)
• 1 tbsp Salt (for pasta water)
• 1 tbsp Olive Oil (optional, adds shine to pasta)
• 24 oz Marinara Sauce (store‑bought or homemade)
• 1 piece Baguette (about 12‑inch long, sliced 1‑inch thick)
• 4 tbsp Unsalted Butter (softened)
• 3 cloves Garlic (minced)
• 2 tbsp Fresh Parsley (chopped)
• 2 tbsp Parmesan Cheese (grated, optional for topping)
• 1 tsp Black Pepper (freshly ground)

Instructions

1. Boil Water

   Fill a large pot with 6 quarts of water, add 1 tbsp salt, and bring to a rolling boil over high heat.

   Time: PT5M

2. Cook Spaghetti

   Add the broken spaghetti to the boiling water, stir gently, and cook according to package directions (usually 9‑11 minutes) until al dente.

   Time: PT10M

3. Heat Sauce

   While the pasta cooks, pour the marinara sauce into a saucepan, add 1 tbsp olive oil and a pinch of black pepper, and simmer over medium heat.

   Time: PT5M

4. Combine Pasta and Sauce

   Drain the spaghetti using a colander, return to the pot, and toss with the warmed sauce until evenly coated.

   Time: PT2M

5. Prepare Garlic Butter

   In a small mixing bowl, combine softened butter, minced garlic, chopped parsley, and a pinch of salt. Mix until smooth.

   Time: PT3M

6. Assemble Garlic Bread

   Slice the baguette diagonally into 1‑inch thick pieces, spread a generous layer of garlic butter on each slice, and sprinkle with grated Parmesan.

   Time: PT4M

7. Bake Garlic Bread

   Place the buttered baguette slices on a baking sheet and bake in a pre‑heated oven at 400°F for 8‑10 minutes, or until golden and crisp.

   Time: PT10M

   Temperature: 400°F

8. Serve

   Plate the spaghetti, garnish with extra parsley if desired, and serve the hot garlic bread on the side.

   Time: PT1M

Nutrition Facts

Calories

620

Protein

18 g

Carbohydrates

78 g

Fat

22 g

Fiber

4 g