Ingredients
Scale
- 2 cups cooked spaghetti, cooled
- 1/3 cup marinara sauce
- 3 large eggs
- 1/4 cup capers
- 1/2 cup sliced black or green olives
- 1/3 cup grated Parmesan or shredded mozzarella
- Olive oil, for sautéing
- Marinara sauce, warmed or at room temperature, for dipping
Instructions
- Cut the spaghetti: Place the cooled spaghetti in a large bowl. Use kitchen scissors to cut the noodles into roughly 1/4–1/2-inch pieces.
- Mix it up: Add the marinara sauce, eggs, capers, olives, and cheese. Toss until the pasta is evenly coated and everything is well combined.
- Form the cakes: Heat a large skillet over medium-high heat and add a thin layer of olive oil. Scoop about 1/4 cup of the spaghetti mixture into the pan and gently flatten it into a 1/2–1-inch thick cake.
- Get them crispy: Cook for about 4 minutes per side, or until golden brown and crisp around the edges.
- Serve: Transfer to a plate and serve warm with marinara sauce for dipping.
Notes
- Use cold spaghetti: Leftover refrigerated pasta is easier to cut and shape than freshly cooked pasta.
- Kitchen scissors make it easy: A pair of clean kitchen shears makes quick work of cutting the noodles.
- Don’t overcrowd the pan: Work in batches if needed so the cakes have room to crisp.
- Use what you have: Swap olives for chopped roasted vegetables or leave out the capers if they’re not a family favorite.
- Make extra: These are a great way to turn yesterday’s pasta into a completely different meal.
