The most fabulous fried pasta meal is this fried spaghetti. Crispy but delicate noodles are topped with a savory homemade tomato sauce and creamy cheeses. It’s a delectable take on a typical spaghetti dish that the entire family will enjoy. And, best of all, it just takes around 30 minutes to put it together!
Fried Spaghetti at its Best
While this is not a “healthy” vegetarian dinner, a bit of what you want now and then isn’t going to hurt you. For example, suppose you enjoy spaghetti but are weary of the traditional boiling noodles and sauce combination. In that case, this fried spaghetti dish is for you.
This fried spaghetti dish is, first and foremost, a comfort food meal. It also is:
- The perfect hangover recipe
- The greatest hangry meal
- The just-plain-fed-up dish
- This is the ultimate vegetarian-food-is-amazing-and-it’s-not-just-salad dish.
All of this with oozy, gooey, cheesy spaghetti parts mixed in with crispy bits? Please, yes! It’s carb and fat nirvana.
Like other comfort food recipes, this dish is inspired by your childhood meals or your heritage.
Ingredients
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5 oz (140g) spaghetti
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2 medium onions, chopped
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6 large tomatoes, seeded and chopped
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5 oz (140g) cheddar cheese, grated (or other sharp cheese—see notes)
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4 Tbsp olive oil
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1 tsp salt (plus more for pasta water)
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Freshly ground black pepper
Instructions
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Prep Ingredients:
Bring a large pot of salted water to a boil.
Meanwhile, chop the onions and tomatoes, and grate the cheese. -
Start the Sauce:
Heat olive oil in a large pan or wok over medium-high heat.
Add the onions and cook, stirring often, for 5–8 minutes until soft and starting to brown. -
Add Tomatoes:
Add the chopped tomatoes and 1 tsp salt to the onions. Reduce heat to medium and cook, stirring occasionally, for about 5 minutes, or until the tomatoes break down and the sauce thickens a bit. -
Cook the Spaghetti:
Add spaghetti to the boiling water and cook according to package directions (usually 10–11 minutes) until al dente. Drain well. -
Combine & Crisp:
Add drained spaghetti directly to the hot pan with the tomato-onion mixture. Increase heat to high.
Toss everything together with tongs to coat the pasta in the sauce. -
Add the Cheese (Crispy Method):
Sprinkle in one third of the grated cheddar and mix well.
Spread the pasta evenly in the pan and let it cook undisturbed for 2 minutes, so the bottom gets a bit crispy.
Sprinkle in another third of the cheese, mix again, then let rest undisturbed for another 2 minutes.
Repeat with the final third of the cheese and let the pasta sit for a final 2 minutes.
If you like it extra crispy, repeat the mix-and-rest step one more time. -
Finish & Serve:
Season generously with black pepper and more salt if needed.
Serve hot, scraping up the crispy bits from the bottom!
Notes:
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Sharp hard cheeses like Colby, Jack, Edam, aged Gouda, Emmental, or Pecorino Romano work beautifully instead of cheddar.
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For a twist, toss in a handful of fresh basil or a sprinkle of red pepper flakes.
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Great as a main or a hearty side!
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How do you store Fried Spaghetti?
If there are any extras, store them in the fridge in an airtight container for up to five days. To reheat, fill the container halfway with water, shake it, and microwave on high for two and a half minutes. This meal should not be frozen since the spaghetti becomes rubbery.
