Garlic Spaghetti With Pan-Fried Vegetables

Total Time
50mins
Prep 5 mins
Cook 45 mins

A delicious, garlicky vegetarian spaghetti loaded with delicious pan-fried vegetables in extra-virgin olive oil. If you want a lighter, more wholesome meal, omit the potatoes and add chopped spinach.

Ingredients Nutrition

Directions

  1. Cook the spaghetti in water and some salt, until al dente. Set aside.
  2. In a large shallow pan, add extra virgin oil oil. When pan becomes hot, throw in onions and fry till soft.
  3. When onions are soft, add in potatoes. Sprinkle with salt and pepper. Cook on shallow pan for about 10 minutes until potatoes are soft, but not completely cooked.
  4. Add in celery and carrots, followed by rosemary, parsley and oregano flakes. Another pinch of pepper. Stir-fry on low to medium flame for about 5 minutes.
  5. Add a spruce of white wine for flare. (Optional).
  6. Once potatoes are browned and crunchy on the outside and soft on the inside, add in tomato puree.
  7. Stir-fry for a further 10 min or until sauce is thick enough for your liking.
  8. On individual serving plates, place spaghetti on plate. Use a fork and whirl spaghetti until it looks pleasantly stacked and visually appealing. Top with spaghetti sauce.
  9. Season & Garnish with parsley flakes and oregano flakes. Serve warm.
Most Helpful

5 5

I took note of PanNans review, and was also a bit wary of the puree, so I chose to use canned chopped tomatoes instead, giving me much more of a saucy consistency. I added the garlic with the tomatoes. This really was very pleasant, I wouldn't normally add potatoes to pasta but in fact it was very good. I did add the splash of wine. Overall, a good recipe, which we enjoyed. Made for Spring PAC 2012, thank you, Deux Petits Chef!

3 5

My husband enjoyed the recipe very much. I followed the recipe exactly, except I used fresh rosemary and parsley instead of dried. I did not see in the directions where to add the garlic, so I added it with the potatoes. For my taste, the sauce was too starchy/pasty, and I would cut the amount of olive oil in half. The puree is pretty thick already, and when combined with starchy vegetables like potato and carrot, and with only a splash of wine for liquid, the result was very heavy.