When it comes to making viral dishes, you often come across some duds- this Burnt Spaghetti is not one of them. If you’re like me, you like leftover spaghetti almost more than a fresh one. This toasty, crunchy super flavourful pasta is the best of both worlds. Forget what your nona taught you, let’s burn some pasta!

A close up shot of Burnt Spaghetti

Toasting Spaghetti.

When you do it for the first time, it feels so wrong – like really wrong. 

But when you think about it, it makes sense. 

When you make a risotto, you alway want to toast your rice. It opens it up, adds a lovely nutty flavour and gives it a nicer texture. You can do the same with pasta. Toasting it opens up the flavour – just make sure it’s not so burnt it tastes like a campfire!

A close up shot of Burnt Spaghetti

Can I use other pasta shapes for burnt spaghetti?

You can use whatever shape you want. A smaller noodle is going to be easier to toast.

I found toasting my spaghetti, I had to break some of the noodles to get them to fit in the pot (which I don’t think is ideal). 

You could use: 

Tip on making the perfect Burnt Pasta.

This is a super simple pasta that anyone can nail, follow these few tips and you’ll knock it out of the park! 

  1. Make sure you have a wide pot – If you’re using a long noodle, you’ll need as much room as possible. You want an even toast throughout! 
  2. Have your sauce and water on stand by – The toasting process can go quickly, you’ll want your liquids close at hand to cut the heat and keep things from getting too toasty. 

Enjoy the process –  Think of this like you’re making a risotto. It takes time and you shouldn’t walk away. Keep an eye on your heat and test the doneness of your noodles often!

A close up shot of Burnt Spaghetti

Other recipes to check out!

If you liked the sound of this Burnt Spaghetti, here are a couple pasta you gotta check you!

Spring Green Pasta

Caramelised Onion and Tomato Pasta 

Maple Curry Pasta Salad 

Burnt Spaghetti

Print Recipe
Servings 4
A close up shot of Burnt Spaghetti


  • 1/2 pack Spaghetti
  • 650 ml Pasta Sauce
  • 2 Garlic Cloves
  • 1/4 cup Basil
  • 1/2 tsp Chilli Flakes
  • 1 tbsp Olive Oil
  • 1 cup Water


  • Place a large pot or frying pan over medium high heat. Add in olive oil and once heated add ½ a pack of spaghetti. Move your pasta around and let it toast. If you have to break your noodles a bit, don’t worry. Toast for 6-8 minutes.
  • Move your pasta over to one side of the pan. Add in garlic, chilli flakes and basil and saute for 1-2 minutes.
  • Next add in a bit of pasta sauce (about ⅓ cup) and water. As the sauce reduces, add more pasta sauce and water. Think of it like you cooking a risotto. Let your sauce reduce and caramelise.
  • Once your pasta is al dente, remove from the pan and garnish with more chilli flakes and shaved parmesan.
Print Recipe
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