| Level: | Easy |
| Total: | 25 min |
| Prep: | 10 min |
| Cook: | 15 min |
| Yield: | 4 servings |
Ingredients
- 2 large eggs
- 1/4 cup whole milk
- 1/2 cup grated Parmesan, plus extra for garnishing
- Sea salt and freshly ground black pepper
- 2 cups leftover spaghetti with olives and tomato sauce, recipe follows
- 1 pound dried spaghetti
- 1/4 cup olive oil
- 1 1/4 cups mixed olives, pitted and halved
- 1/2 tablespoon red pepper flakes, plus more if desired
- 3 cups tomato sauce, recipe follows
- 1/2 cup grated Parmesan
- 1/2 cup basil leaves, shredded
- 1/4 cup extra-virgin olive oil
- 1/2 cup extra-virgin olive oil
- 1 small onion, chopped
- 2 cloves garlic, chopped
- 1 stalk celery, chopped
- 1 carrot, chopped
- Sea salt and freshly ground black pepper
- 2 (32-ounce) cans crushed tomatoes
- 2 dried bay leaves
- 4 tablespoons unsalted butter, optional
Instructions
- In a large bowl, beat eggs, milk and Parmesan. Season with salt and pepper. Add leftover spaghetti and combine well.
- In a large 10-inch non-stick skillet, heat extra-virgin olive oil over medium heat. Add spaghetti and egg mixture, spreading evenly and pressing down in pan. Cook until golden brown, about 8 minutes. Carefully invert onto plate, add a little more oil to the pan, and slide mixure back into skillet and cook the other side for 6 minutes. Turn out onto serving platter and cut into wedges and serve warm.
- In a large pot, bring 6 quarts of salted water to a boil. When water comes to a boil, add pasta, stirring constantly for the first minute to help prevent spaghetti from sticking together. Cook until al dente, about 8 to 10 minutes.
- In a large saute pan, heat oil. When almost smoking, add olives and red pepper flakes. Saute for 3 minutes over medium high heat. Reduce heat to low and carefully pour in tomato sauce and simmer for 10 minutes.
- Drain pasta in a colander, reserving 1/4 cup pasta water. Add pasta to the sauce and toss to coat completely. Add pasta water if you need to thin out the sauce a bit. Plate pasta and sprinkle with Parmesan cheese and basil.
- In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 to 10 minutes. Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
- Add 1/2 the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
- If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1416 |
| Total Fat | 86 g |
| Saturated Fat | 23 g |
| Carbohydrates | 130 g |
| Dietary Fiber | 16 g |
| Sugar | 26 g |
| Protein | 41 g |
| Cholesterol | 150 mg |
| Sodium | 1877 mg |
Reviews
no one mentioned how long before you turn over the pasta in the pan?
not sweet
Tasted okay with my leftover spaghetti but did NOT come out all in one piece AT ALL. It looked like a big mess of vomited-up pasta on the plate. We ate it anyway but I would never serve it to a guest! Maybe with more eggs and some ricotta it would set up correctly? I might try making it again but not without some major tweaking. It’s not as easy as this recipe claims, and takes WAY more than 8 minutes on a side, too!
Not the best at all. I also threw this one away. Texture was off, and the flavor was lost in the cooking process.
Dreadful!!!!!!! It went into the trash can. It was a mess that wasn’t edible. Sorry Giada, this isn’t one of your best recipes.
Very good dish. Trying to think of something different to do with plain spaghetti. It crusted nicely and slid right out of the pan. I added pepperoni to the mixture. Ate it with a little melted cheese on top.
This was a delicious and easy recipe for spaghetti leftovers. I followed the recipe exactly, except subbed some of the parmesan for mozzarella because I didn’t have enough left. I also added a pinch of red pepper flakes. I didn’t have any issues with it falling apart, I used the plate method she described. My leftover pasta wasn’t very saucy after a day in the fridge, so perhaps that helped. I will definitely be making this again!
This was one of the few things we’ve tried of late that was a real disaster. Perhaps our quantity was too high or we had too much oil, but it turned into a big, sloppy mess—not looking ANYTHING like the photo! I’d rather just reheat the spaghetti and leave it at that!
When Pasta is left over the next day,we prepare this w/o Sauce.Put cooked Vegetables in place. Has a good,”eggy” flavour.Very nice.Try it w/Sauce “on the side” to dip.Highly recommend.
The taste was wonderful. I omitted the milk as others have said. I had too much sauce (my own recipe) so that made it difficult to turn over but that was my fault. I’ll absolutely make it again but will be careful to use less sauce. Who couldn’t like fried spaghetti?