Add to: Recipe Box | Grocery List | Meal PlannerRecipe submitted by family recipe - Betsy
Fried SpaghettiIngredients (use vegan versions): 8 oz. spaghetti
1 tablespoon tomato paste
2 tablespoon oil
2 chopped garlic cloves
1/2 red onion, chopped
salt, pepper and various seasonings
Directions:Boil the spaghetti until slightly firm. You don't want it too soft. While its boiling, fry the onions and garlic in oil. Add salt and pepper and tomato paste. Let everything cook for about a minute then add the freshly cooked spaghetti. Stir to make sure the spaghetti has been totally coated with the tomato mixture. Give it another 3 -5 minutes over medium fire, covered. Stir once more then serve.
This is not exactly low-fat but its quick, easy and veg. I've eaten this through my broke undergraduate days and still whip this up when I'm starving and short on time. Hope you like it!
Serves: 4
Preparation time: 10-15 min
This is great! I used more tomato paste and omitted garlic, and the result was really good. Recommend for anyone hungry and in a hurry.
Archived comment by: erika
This was great!!!!!! I halved part of the recipe as I was making it for myself. I used 4 ounces of Spaghetti, used a little more than 1 tablespoon of tomato paste. I bought tomato paste with Italian seasoning in it. I used a little over 1 tablespoon of olive oil because I added a portabello mushroom as well. I added 1/4 onion but kept the the 2 cloves of garlic as I love garlic. Although I am incorporating more soy cheese and soy milk in my diet, I am not vegan so I put grated parmesan on it. With a whole wheat bun, this was a wonderful supper. Thanks for the recipe. Diane P.S. I ate the second portion cold before I went to bed. It was equally great cold!
Archived comment by: diane
It might be good to add a little pasta water to the frying pan this will pull it together-- starch
Archived comment by: jen
This was EXCELLENT!! Thank you for a very satisfying entree.
Archived comment by: kelley
All I can say is OMG, this was sooo good!!! I used twist shape pasta instead and added a few more seasonings (gralic salt, nutritional yeast, and dried basil) and this was wonderful. I may want to tell the readers that I had a little difficulty melting the tomato paste so I added a little vanilla rice milk (that's all I had) to thin out the paste a bit to evenly distribute the sauce amongst the pasta. The extra sweetening from the rice milk was GREAT!!! I think next time I will fry some mushrooms and spinach with the onions. Thank you Betsy for a GREAT recipe!!!
Archived comment by: lucy
This has become a weekly staple recipe in our house! I prefer to use 2 tbs of tomato paste, and I add a few spoonfuls of pasta water to melt it. For seasonings I like generous amounts of Italian seasoning, basil, oregano, and a little thyme. I also add a good amount of coarse salt and freshly ground black pepper. My husband likes red pepper flakes on his. Even our 2-year-old loves this dish! For a change, I tried this recipe with farfalle (bowtie) pasta, and it worked quite well.
Archived comment by: ranae
This sounds like a great recipe but there is an easier way. My family has made fried spaghetti for breakfast for the 45 years I have been around. We have spaghetti for dinner with a good sause. We take the left over spaghetti and mix it with some of the sause and refrigerate. The next morning we fry the spaghetti in some oil in a hot pan. Cook until it is good and hot and serve with toast and coffee. It has the best flavor fried up like this. Give it a try. It is so simple.
Archived comment by: scottj
