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How to Make Crispy Spaghetti Recipe

Updated on July 16, 2011

A Spaghetti Recipe With A Difference

This spaghetti recipe is really great if you’re bored with the normal spag bol. If you’re one of those people who loves the ‘crispy bits’ on anything then you will love this!

For Your Recipe You will need:

1. Spaghetti pasta

2. Potatoes

3. Fresh tomatoes

4. Chopped tinned tomatoes

5. Tomato puree

6. Tinned Chickpeas (Rinsed over)

7. Turmeric powder

8. Onions

9. Garlic

10. Mushrooms

11. Oil

12. Salt


Peel the potatoes, slice them into thin rounds, and begin to fry them in the oil. Boil some water add some turmeric and some oil to the water and then add the pasta and the chickpeas.


Remove the fried potatoes and place at the bottom of a deep pan (one that has a lid, as you will need it later). Once the pasta and chickpeas are done, drain them off and put them on top of the potatoes in your pan.


Fry your onions until golden and then add your garlic crushed. Pour in your tinned tomatoes and leave to bubble up. At this point, you could add in some fresh/dry basil or some chilli powder if you like. I normally add a bit of honey or brown sugar but I have a sweet tooth and this is not to everyone’s taste. Once heated through, you can pour your sauce over your pasta.


Slice up your tomatoes and put the slices on top of everything that is already in your pan. Slice up and then fry your mushrooms and pour these on top of the tomatoes. Take a medium glass and half fill it with tomato puree and add half a teaspoon of salt, mix it into a liquid paste with some hot water then pour this over everything in your pan (which should now be quite full).

Put the lid on your pan and turn up the heat to full for about 3-5 minutes then turn the heat down low for about 10-15 minutes.

After the time is up, get a long handled spoon and reach it down into the bottom of your spaghetti and see if it is sticking to the bottom and to the sides of the pan, if it has stuck then that’s great! That means your food is done.

The last part to this recipe is just managing to get the crispy bits up off the bottom of the pan. They shouldn’t be too burned just a little brown and crispy.



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    • FranyaBlue profile image

      Jacqueline 7 years ago from London, England

      That is just what I thought at first.

      Thanks for commenting and good luck!

    • askjanbrass profile image

      askjanbrass 7 years ago from St. Louis, MO

      What an interesting idea and recipe. For some reason, I feel like I would have trouble completing this successfully. But I'll definitely give it a try. Cheers!