400 g (16 oz) spaghetti
300g (12 oz) fresh tomato sauce
2 dl (6 fl oz) olive oil
The characteristic of this dish comes from the fact that the spaghetti is cooked before hand, tossed with the tomato sauce, then cooled and finally fried in oil. A fantastic way to use left over pasta.
The secret is to let the spaghetti form a crust while it fries.
One of many recipes from our trip to Sicily. Very tasty!