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Italian

Spaghetti Sandwich

The Neapolitan panino con la frittata di spaghetti: leftover spaghetti in tomato sauce bound with egg and parmigiano, fried into a golden crisp-edged cake and pressed into a crusty roll. Street food and beach food, eaten warm or at room temperature.

SnacksLunch & dinner
40 min10 prep · 30 cookMedium594 kcalper serving
Spaghetti Sandwich

Method

  1. Bring a large pan of well-salted water to a rolling boil and cook 80 g of spaghetti for about 7 minutes, two minutes short of al dente — it will finish in the sauce and must not go soft. Drain in a colander.
  2. While the pasta boils, warm 1 tsp of the olive oil with 1 crushed garlic clove in a small saucepan over a low heat until it just sizzles and smells sweet, 1-2 minutes, then pour in 100 ml of passata. Simmer gently, uncovered, for 10 minutes until it darkens and coats a spoon. Discard the garlic, season with a good pinch of salt and tear in 2 basil leaves.
  3. Tip the drained spaghetti into the sauce and toss over the heat for 1 minute so every strand is coated and the pan is dry, not wet. Spread the pasta out on a plate and leave for at least 10 minutes until completely cold — warm pasta will scramble the egg.

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Per serving

594kcal
24gprotein
71gcarbs
24gfat
5gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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