![]() Add in a third of the cheddar and use the tongs again to mix thoroughly. ![]() Use spaghetti tongs to thoroughly mix and coat the spaghetti with the broken down tomatoes and onions. Drain the spaghetti and quickly add to the hot pan with the tomatoes and onions.Stir the tomato-onion mixture often, making sure nothing burns until the tomatoes are broken down (about 5 minutes).(you can probably add your spaghetti to the pot with water now and cook for 10-11 minutes). Add the chopped tomatoes and the salt.Stir the onions quite frequently, for about 5-8 minutes.When it's sizzling hot, add the chopped onions. Add the olive oil to a large non-stick frying pan or wok and heat on high.Prep your ingredients (chop the onions, seed and chop the tomatoes, grate the cheese). Put the water on to boil for the spaghetti and salt with a heavy pinch of salt.Toss quickly with the pasta before it starts to melt, and then let sit for two minutes. Turn the heat up to high and sprinkle a third of the grated cheese on top of the spaghetti (see image number one below). Toss the spaghetti to make sure it’s well coated with the olive oil tomatoes and onions. Stir the onion and tomato mixture well and leave to cook for about five minutes, stirring the odd time, or until the tomatoes have broken down (they should look like image number three above).ĭrain your spaghetti well when cooked al-dente, and add to the pan with the tomatoes and onions (image number four). Keep stirring the onions regularly and when they’re nice and brown you can add the tomatoes and the teaspoon of salt (as in image number two above), and turn the heat down to medium-high. When it comes back to the boil, set a timer for 10-11 minutes and leave to cook, stirring the odd time to separate the strands). You’re going to leave the onions to fry for about five-eight minutes until quite brown (as in image number one below) but you’ll need to stir them often to stop them from sticking and burning.ĭon’t forget to add the spaghetti to the pot when the water comes to a boil. Heat the olive oil in a large frying pan ( make sure it’s non-stick) on high heat. I use cheddar cheese and highly recommend it, but you can use any sharp hard cheese such as jack, colby, gouda, etc. Then chop up your onions (I always do this under the extractor fan so they don’t irritate my eyes), seed and chop the tomatoes, and grate the cheese. You can also use leftover spaghetti for this, just heat it up with a tablespoon of water in the microwave for up to two and a half minutes before adding it to the pan later so it loosens up a bit. ![]() This cheesy fried spaghetti is a super easy recipe but I’ll go into detail in this section and include some photos of the process so you can check back here if you have any doubts while making it.įirst, put your water on to boil in the pot for the spaghetti (remember it will boil faster if you put a lid on). ![]() For a really light dish, zucchini marinara is also gorgeous over spaghetti. If you love pasta (who doesn’t?) you might also be interested in trying out the best arrabbiata sauce ever (it is, I swear), roasted red pepper sauce for pasta (ready in just ten minutes!), or this decadent 20-minute pumpkin pasta. ![]()
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