Crunchy tomato spaghetti

I’ve always liked crunchy spaghetti. It’s supposed to be a traditional ‘recycled’ meal, to prepare when you have some spaghetti leftovers, but since my youth, I even preferred it to the freshly made spaghetti. So much that as I child I was often asking to make them crunchy on purpose.

I’m sure you will love it too! It also comes in handy when you want to prepare a meal in advance or when you have friends coming over and you want to serve more than one course in the most efficient way.

I’m trying to keep oils to a minimum, but this dish will involve a little oil to achieve the perfect final texture. Try to balance the quantity of oil according to your nutritional requirements.

 

Ingredients for 2 servings

  • 160 g of spaghetti, I’m using whole wheat, but you can also use the regular kind. In case you are celiac choose a gluten-free version that you think might keep a firm texture, without becoming too soft in the second stage of the cooking process.
  • 10 cherry tomatoes or one large juicy tomato, diced
  • a handful of fresh oregano roughly chopped, alternatively you can also use fresh basil
  • 1 clove of garlic, in halves without the green germ
  • 1 ½ Tbsp of extra-virgin olive oil
  • salt and black pepper to taste

 

Method

Add ½ Tbsp of olive oil to a pan and caramelize the garlic on low heat. Add the tomatoes,  and season. Stir, cover with a lid and let the tomatoes soften, stirring occasionally. Then remove the garlic.

Meanwhile prepare the pasta, boiling it in salted water, deducting 2 minutes from your package instructions, to keep it ‘al dente’. Taste to check if it’s cooked properly and drain.

Add the pasta to the pan and stir for a few seconds. Turn off the heat and put the pasta on a plate, to cool. You can also keep it refrigerated inside a Tupperware if you plan to serve it later on. It will last up to 3 days. You can of course prepare a bigger batch of pasta, serve one part immediately keeping the leftovers for the second part of the cooking process.

Heat 1 Tbsp of olive oil inside a pan, add the pasta you previously set aside. Fry on a high heat for a few minutes until a large part of the spaghetti gets crunchy but not burned and the oil has absorbed.

Serve with a sprinkle of fresh oregano or basil on top.

 

023_Crunchy tomato spaghetti

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