Fried spaghetti

Ingredients

• 400 gspaghetti n. 5
• al gustoolio extravergine d’oliva
• al gustosale
• 100 golive verdi denocciolate e a pezzetti
• al gustoorigano
• 4-5acciughe
• al gustosale

Instructions

1. 1

   Cook the spaghetti

   Boil the spaghetti in plenty of water with a little salt.

2. 2

   Dress the pasta

   Drain it while al dente, then toss with oil, oregano, chopped olives and small pieces of anchovy.

3. 3

   Oil the pan

   Pour a little oil into an iron frying pan.

4. 4

   Shape the spaghetti

   As soon as the oil is hot and sizzling, add the spaghetti and spread it out into an even layer, shaping it like an omelette.

5. 5

   Fry the first side

   Fry for a few minutes, then turn it over with the help of a plate.

6. 6

   Fry the other side

   Slide the spaghetti cake back into the pan and fry the other side.

7. 7

   Serve it hot

   Serve the fried spaghetti while piping hot.

What is fried spaghetti?

This dish takes cooked spaghetti and fries it in a pan as a compact cake, rather like an omelette made from pasta. It belongs to the practical tradition of Italian home cooking, where leftover pasta can be turned into a new meal.

Here, green olives, anchovies and oregano bring salty, savoury flavour. Spreading the spaghetti in an even layer helps it fry as one piece and develop a browned exterior.

Nutrition and macros by portion

The nutrition label shows one serving as written: 480 calories, 16g protein, 75g carbs, 13g fat.

Most of the carbohydrates come from the spaghetti, while the olive oil supplies much of the fat and the anchovies contribute some protein. Olives and anchovies also add salt. Pair a portion with a generous salad or vegetables for a more balanced plate.

The flavouring ingredients

Green olives: chopping them into small pieces helps distribute their briny flavour through the spaghetti. Use pitted olives so they are ready to mix in.

Anchovies: break them into small pieces before tossing them with the pasta. They add a savoury note, so taste before adding extra salt at the end.

Oregano: add it with the other flavourings so it is spread throughout the dish rather than concentrated in one spot.

Cook the pasta just until al dente

The spaghetti is cooked in lightly salted water before it goes into the frying pan. Drain it while it still has a little firmness; it will cook further as it fries.

Drain thoroughly so excess water does not interfere with browning. Toss the pasta with its seasonings while it is still easy to move around.

Build an even cake

Use a frying pan large enough to hold the spaghetti in a level layer. Spread the strands across the pan rather than leaving a tall mound in the centre.

The recipe calls for an iron pan, which retains heat well. Keep the heat steady enough to fry the pasta without letting the bottom burn before the cake holds together.

Turn it carefully

The first side needs a few minutes in the pan before turning. Look for a browned, set underside and edges that hold together when nudged.

Place a plate over the pan, turn the pan and plate together, then slide the cake back into the pan. Take care with the hot oil and pan, and use a plate wider than the spaghetti cake.

Serve while hot

Bring the spaghetti cake to the table straight from the pan while its outside is still crisp. Cut it into wedges for serving.

A simple green salad or cooked vegetables make a fresh, less rich accompaniment. The recipe is already flavoured with olives and anchovies, so serve any extra seasoning on the side.

Recipe notes & tips

• Cook the spaghetti in plenty of water so the strands have room to move.
• Drain the pasta well before tossing it with the flavourings.
• Chop the olives and anchovies finely for an even distribution.
• Heat the oil before adding the spaghetti so it starts frying straight away.
• Use a plate to turn the cake in one confident motion.
• Serve as soon as both sides are fried to enjoy the contrast in texture.

Variations

• Add parsley: Stir chopped parsley through the dressed spaghetti for a fresh herbal note.
• Use black olives: Swap in pitted black olives for a different briny flavour.
• Add chilli: Mix a little chilli into the pasta seasoning for gentle heat.
• Add capers: Fold in a small amount of chopped capers alongside the olives for extra tang.
• Finish with cheese: Grate a little hard cheese over the hot spaghetti just before serving.

Common mistakes to avoid

• Overcooking the pasta: Drain it al dente because it cooks further in the pan.
• Leaving the pasta wet: Drain it thoroughly so it can fry rather than steam.
• Uneven layering: Spread the spaghetti into a level cake to help it cook consistently.
• Turning too soon: Wait until the underside has browned and holds together before flipping.
• Adding too much salt: Taste the pasta with the olives and anchovies before seasoning further.
• Using too little oil in the pan: Add enough to coat the base so the spaghetti can fry without sticking.

How to store

Cool leftovers promptly, cover and refrigerate for up to 2 days. Reheat in a lightly oiled frying pan until hot throughout; the oven or microwave will warm it, though the exterior may be less crisp.

Frequently asked questions