International kitchen

Fried pasta

Name: Fried pasta
Cook time: 15 min
Total time: 15 min
Yield: 6 servings
Cuisine: International
Ingredients: 200 grams of pasta; 50ml Sunflower Oil; 3 cloves of garlic; 1 pc Bouillon cube; salt to taste; pepper-like

How to make "Fried pasta": Pasta, sunflower oil, garlic and broth cube. Step-by-step recipe with a photo, 9 stages, the total time is 15 minutes.

PrepNot statedCook15 minServes6LevelMedium

Cook with confidence

Before you start

A quick setup makes the method easier to follow and keeps important steps from being missed.

Preparation checklist

Read all 8 method steps from beginning to end.
Measure and arrange all 6 listed ingredients.
Set aside about 15 minutes, based on the time recorded by the source.

Recipe notes & preparation tips

Read the full method before you begin and prepare all ingredients in advance.

Taste near the end of cooking and adjust the seasoning before serving.

Adapted from the source recipe's notes.

Step by step

Method

01
A very simple way to prepare pasta, which can serve as a side dish, and quite an independent dish. The only thing you can do is to not overcook pasta! () Okay.
02
1. For cooking, you will need pasta (I prefer ordinary horns, although any at least "web" or spaghetti will suit), sunflower oil, garlic, broth cube, salt and pepper to taste.
03
2. Warm up the oil in the pan, roast pasta to a light golden color for 3-5 minutes.
04
3. Each pasta should be soaked in oil, so we stir the pasta all the time.
05
4. Add a grated garlic on a fine grater and a crumpled broth cube. Stir it up nicely.
06
5. We're pouring water. The water should cover the pasta.
07
6. Cover it. "Boil" on average heat for 5-7 minutes until the pasta is ready.
08
7. Serve it to the table in hot.

Ready to serve

Serve the dish as directed and enjoy it while it is at its best.

Bon appétit — enjoy your meal!

Transparent sourcing

Source & licence

This recipe was adapted and reformatted from Osiyo.ru / Аймкук . Text: Used with permission. Image: Used with permission, credited to Юлия; view original image record .