This quick and delicious fried spaghetti dish with cheddar, tomatoes, and onions is UNBELIEVABLY fast and DELICIOUS. It only takes five ingredients plus salt and pepper to prepare, ready in half an hour. This spaghetti dish is simple to prepare and quick to cook. This pasta dish is not only fast, but it’s also filling, flavorful, and nutritious.
Spaghetti can be cooked in various ways, and this stir fry is one of my favorites. It only takes 20 minutes to cook. You’ll have the meal ready before any takeout arrives, so fast you’ll be able to serve it. Consider this supper and lunch the next day if you have any leftovers. Let’s start with a bit of an introduction to spaghetti.
What is Spaghetti?
Spaghetti is a type of pasta. It’s long, thin, and made of powdered wheat. Linguine and fettuccine are two other kinds of pasta. Spaghetti is my favorite, followed by linguine. My family loves spaghetti, and I consider it a treat whenever I prepare it. They’d want me to make it every day if they could.
Spaghetti is my spouse’s favorite dish. Spaghetti dinners are one of the few dishes he can prepare well. Their enthusiasm for spaghetti is similar to my passion for rice, So back to this Fried Spaghetti, it’s quick, simple, flavorful, and delicious.
It’s great picnic food, or you can serve it for supper. If you let my family eat it for breakfast, they’ll probably not mind.
How To Make Fried Spaghetti
This cheesy fried spaghetti is a simple dish that doesn’t require much explanation, but this section will go into detail.
- First, fill a large bowl halfway with water and bring to a boil on the stove. The spaghetti will cook faster if you use a lid; however, it can also be used leftovers or fresh spaghetti that has been microwaved for up to 2.5 minutes before adding to the pan.
- Combine all the ingredients in a large mixing bowl, then combine thoroughly. In a small mixing dish or between your palms, toss together the onion (I usually do this under the extractor fan to avoid irritation to my eyes), tomato seed and chopping, and cheese grating until well combined. I recommend cheddar cheese, but you may use any hard, sharp cheese you like.
- In a large, wide pan (make sure it’s non-stick), warm the olive oil over high heat. Add the onions and stir lightly. You’ll want to cook the onions for approximately five to eight minutes, but you’ll need to turn them to prevent them from sticking and burning constantly.
- When the water reaches a boil, add the spaghetti to the pan. When it returns to a spot, set a timer for 10-11 minutes and leave to cook, occasionally stirring to separate the strands.
- Add the tomatoes and salt when the sauce has a full, rich color and the sherry is completely dissolved. Reduce the heat to medium-high.
- Stir the onion and tomato mixture thoroughly for about five minutes, stirring every few moments, or until the tomatoes have broken down.
- Drain your spaghetti well when it is al-dente, then add it to the pan with the tomatoes and onions. Toss the spaghetti to ensure that it is well coated with olive oil and tomato and onion juices.
- Place a third of the grated cheese on top of the spaghetti, then turn the heat up to high. Toss rapidly before it begins to melt, then set aside for two minutes. When the cheese starts to cook through all of the spaghetti, the spaghetti pieces on the bottom become crispy.
- After a few minutes (2-3 minutes), add another third of the cheese and toss again (carefully remove any crispy bits from the bottom to avoid burning). Repeat with the final third of the cheese, allowing it to rest two minutes before serving.
- For me, three times mixing the cheese and allowing it to rest twice before frying yields the ideal ratio of gooey cheese to crispy, cheesy spaghetti shards, but if you like them crispier, leave it for a little longer. Similarly, if you prefer things less crunchy, wait less time.
How to Freeze Fried Pasta and Defrost it
Do not overcook fried spaghetti when preparing it to be frozen. Cook it al dente. This is necessary since, after you reheat it, the method you use will not cook the rice again; instead, it will only warm it through. If you didn’t cook it correctly the first time, reheating it may ruin it. On the other hand, gluten-free fried spaghetti is not a good idea. It isn’t ideal for freezing for whatever reason.
To prevent fried spaghetti from clumping, add a few drops of olive oil to the dish. Also, as I stated previously, remove as much air from the zip-lock bag before sealing it.
Divide the fried spaghetti into portions that you will eat. Because defrosting and reheating will make it go wrong, you can’t refreeze frozen fried spaghetti. When reheating fried spaghetti, the best technique is to steam it. It’s not a good idea to microwave it. If you do, the noodles will become dry and unappetizing to eat. Cooking, on the other hand, maintains moisture levels.
Make sure that the fried spaghetti only goes halfway up the sides of the container if you must use a microwave. If you’re freezing fried spaghetti sauce, do it in ice cube stacks rather than with the fried spaghetti.
Place your frozen fried spaghetti in a colander in the sink and run cold water over it to defrost. Alternatively, put the frozen fried spaghetti straight into boiling water or a simmering sauce. The amount of fried spaghetti you’re using affects both the thawing and reheating times. Depending on how much you’re using, you should use 1 to 2 minutes for thawing and reheating fried spaghetti. You only have to worry about getting the food as warm as the sauce or other components you’ll be serving with it once it’s ready.
If properly stored, cooked fried spaghetti will keep its quality for two months. You may freeze it after this period, and it will still be safe to consume. The best quality is indicated above, but please note that cooked fried spaghetti should be kept at a constant 0°F to be safe indefinitely.
When cooked, frozen fried spaghetti may be kept for three to four days in the fridge. If it was defrosted in a microwave, on the other hand, it should be eaten right away.