Recipe: fried spaghetti

How to make fried spaghetti

• Cook the spaghetti in plenty of salted water according to the package instructions until al dente. Meanwhile, finely chop the onion. Squeeze the oil from the tomatoes out with your hands (double-check: you now have 100 grams left). Save the tomato oil, for example for a dressing for a salad to serve alongside.
• Heat 2 tablespoons of olive oil in a frying pan over low to medium heat. Add the onion and sauté for 8 to 10 minutes, until the onion is translucent and starts to caramelize.
• Meanwhile, finely chop the garlic, parsley and sun-dried tomatoes. Finely grate the Parmesan into a large bowl. Add the garlic, parsley, sun-dried tomato, salt and eggs. Mix well and season with plenty of freshly ground pepper and salt.

• Drain the spaghetti in a colander and immediately rinse under cold, running water. Once cold, optionally cut the pasta roughly and let it drain well. I know, absurd pasta violations are being committed here, but it makes your life easier. Add the spaghetti to the Parmesan mixture. Toss well and make sure the pasta has a coating all around.
• Heat two large frying pans with the remaining oil over medium to high heat. Place nests of pasta in them using a fork and spoon, about 4 per pan. If any Parmesan mixture remains in the bowl, distribute it over the nests: use it all.
• Fry for about 5 minutes until golden brown and crisp around the edges. Carefully turn them halfway through with a spatula. Serve immediately.