Fried Spaghetti
Makes one 12-inch (30 cm) cake; 4 servings
Reused and reimaging cooked pasta is an integral part of Italian American cooking. Nothing goes to waste, and the second go-round can be even better than the original! Imagine a dish that maximizes the covetable crunch that lasagna noodles get around the bubbly hot edges. The outside of this pasta “cake” crisps up to a golden crunch.
INGREDIENTS
- 2 to 3 cups (255 to 385 g) leftover cooked spaghetti
- ⅓ cup (75 g) Tomato Sauce
- 1 tablespoon extra virgin olive oil
- Grated Parmesan cheese for serving
DIRECTIONS
- Toss the pasta with the tomato sauce in a large bowl to coat completely.
- Heat a 12-inch (30 cm) cast-iron or nonstick skillet over medium-low heat, then swirl in the olive oil. Add the pasta in one layer to form a “cake” and cook, without moving it, until crisp and golden brown on the bottom, 10 to 15 minutes.
- Turn the pasta out onto a plate, golden noodles face up, top with grated Parmesan, and cut into wedges to serve.
PANTRY
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