Fried Leftover Spaghetti
This is a super-fast fried spaghetti recipe with tomato sauce and cheese. You can use fresh or leftover spaghetti.
Servings 4 servings
Calories 393kcal
Ingredients
- 1 lb cooked spaghetti leftovers OR 9 oz/ 250 g dry spaghetti, Note 1
- 1 tablespoon butter
- 1 cup tomato sauce 250 g, Note 2
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- ½ cup Parmesan 1.8 oz/ 50g, freshly grated
- 1 mozzarella ball 4.5 oz/ 125 g, Note 3
- 1 tablespoon chopped parsley or other herbs
- ¼ teaspoon fine sea salt or Kosher, more or less to taste
- 1 pinch ground black pepper
Instructions
- Pasta: Use leftover spaghetti or cook dry pasta al dente. Drain well.1 lb cooked spaghetti / 450 g
- Fry spaghetti: Heat the butter in the skillet. Fry leftover spaghetti for 2-3 minutes until lightly golden, often stirring. 1 tablespoon butter
- Add tomato sauce, tomato paste, and oregano. Stir well to coat the spaghetti with the sauce and reheat again.1 cup tomato sauce/ 250 g + 1 tablespoon tomato paste + 1 teaspoon dried oregano
- Add grated Parmesan and cubed mozzarella. Stir well until the cheese is melted.½ cup Parmesan/ 50 g + 1 mozzarella ball/ 125 g
- Adjust the taste with salt and pepper, sprinkle with herbs, and serve immediately.1 tablespoon chopped parsley + ¼ teaspoon fine sea salt + 1 pinch ground black pepper
Notes
- Pasta: You can use any other type of pasta for this recipe.
- Tomato sauce: Use homemade or your favorite brand.
- Cheese: You can use other sorts of cheese instead. For instance, Cheddar, Gouda, or anything else you like.
- Possible additions: Onion, garlic, bacon, cooked chicken, canned tuna, peas, canned artichokes, baby spinach, green onions, and so on.
Nutrition
Serving: 1/4 of the dish | Calories: 393kcal | Carbohydrates: 53g | Protein: 19g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Cholesterol: 34mg | Sodium: 997mg | Fiber: 3g | Sugar: 5g