When my children were young we are a lot of pasta. I was always looking for different ways to liven up our noodles. We came up with this and my girls still make this for their own children. After all, who doesn't like crispy noodles? —Marlene Tramonte
6 to 8
Spaghetti, cooked al dents
Diced yellow onion
Diced sweet red pepper
Diced green pepper
Cloves minced garlic
salt, pepper and crushed red pepper to taste
chopped green onions
Finely chopped flat leaf parsley
In This Recipe
in a large cast iron frying pan, heat olive oil until shimmering. Add onion and peppers, sauté until soft, about 5-8 minutes. Season with salt, pepper and crushed red pepper.
add cooked spaghetti and toss together well. Press into pan with a spatula. Let cook on medium low heat until golden and crisp on the bottom.
slide out of skillet onto a cookie sheet, return skillet to med. Heat and add 2 tbsp. olive oil and heat. Flip noodle cake onto another cookie sheet or plate and slide back into skillet. Cook another 8 to 10 minutes until under side is golden and crisp.
season with salt and pepper. Sprinkle with chopped green onion and parsley. Cut in wedges.