Spicy pan fried spaghetti

By the GetYourMacros team · 31 August 2026

A bold Bari specialty where spaghetti is charred in a spicy tomato broth for a unique crunchy texture.

• Time 25 min
• Course First course
• Diet Vegan
• Cuisine Italian
• Allergens gluten, soy

Ingredients (1 serving)

• 85 g Wholegrain pasta
• 95 g Tofu
• 150 g Tomato passata
• 20 g Tomato paste
• 10 ml Extra virgin olive oil
• Chili flakes to taste
• Garlic to taste

Quantities are for one serving: multiply by the number of people. Calories and macros are computed on the app's food database, ingredient by ingredient.

Method

1. Crumble the tofu very finely with a fork and sauté it in a non-stick pan until dry and slightly crispy.
2. In a jug, mix the tomato passata with the tomato paste and 300ml of hot water to create a red broth.
3. In a wide iron or non-stick pan, sizzle the garlic and chili flakes in olive oil until the garlic is golden.
4. Place the dry wholegrain spaghetti directly into the pan, letting them toast in the oil for 1-2 minutes.
5. Add two ladles of the tomato broth and let it sizzle without stirring until the liquid is absorbed and the pasta begins to stick and char.
6. Flip the pasta carefully and continue adding broth ladle by ladle, like a risotto, until the pasta is cooked but crunchy.
7. Stir in the crispy tofu crumbles at the very end and serve hot.

Tips

• The key to this dish is the 'char'—don't be afraid to let the pasta stick slightly to the pan for that signature crunch.
• Using wholegrain spaghetti ensures the pasta stays firm during the frying process.

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