Spaghetti doughnuts
https://www.coop.co.uk/recipes/spaghetti-doughnuts
The brainchild of Pop Pasta, a vendor at Brooklyn food market Smorgasburg, the spaghetti doughnut is perhaps the ultimate Italian-American hybrid!
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Feeds
6
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Ready in
30 minutes
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 21g
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Ingredients
- 150g Co-op spaghetti
- 1 tbsp Co-op olive oil, for greasing
- 2 Co-op British free range eggs, beaten
- 300g fresh Co-op tomato and basil pasta sauce
- 30g Co-op Parmigiano Reggiano, grated
- 125g ball Co-op Italian mozzarella, cut into 1cm cubes and patted dry on kitchen paper
- 1 tbsp drained jarred capers
- 10 Co-op pitted black olives, chopped
- ½ x 80g pack Co-op prosciutto, torn into small pieces
- 2 tbsp roughly torn basil leaves
Method
- Preheat the oven to 200°C/fan 180°C/Gas 6
- Cook the spaghetti according to the pack instructions, then drain it. Grease a 6-hole, 9cm-diameter doughnut tray (or use a Yorkshire pudding tin) with olive oil
- In a bowl, beat the eggs into half of the pasta sauce using a fork
- Add the drained spaghetti and all the remaining ingredients, then toss until well combined
- Arrange the pasta mixture in ring shapes in the prepared tin, spooning over any sauce left in the bowl, then bake for 15 mins, until golden and firm
- Allow the doughnuts to cool slightly before loosening each one with a palette knife
- Meanwhile, heat the remaining pasta sauce
- Serve the doughnuts with the extra pasta sauce on the side for dipping
