Some breakfasts are remembered far beyond childhood, not because they were elaborate, but because they carried a kind of comfort that stayed with us forever. This spaghetti toast is one of those recipes. Soft spaghetti simmered in a rich buttery tomato gravy with tiny bits of vegetables tucked in so effortlessly, spooned over crisp buttered toast and finished with melting cheese.
| Course | Snacks |
| Servings | 2 persons |
| Preparation Time | |
| Cook Time | |
Ingredients for the Spaghetti gravy(1 cup=200 ml, 1 tbsp=15 ml) |
|
| 120–140 g | Spaghetti |
| 1 tbsp | Olive oil or butter |
| 4–5 cloves | Garlic, finely chopped |
| 1 medium | Onion, finely chopped |
| 1 small | Carrot, very finely chopped |
| 8–10 | Beans, finely chopped |
| 8–10 | Tomatoes, pureed OR ¾ cup tomato passata |
| 1 tbsp | Tomato ketchup (optional) |
| ½ tsp | Chilli flakes |
| ½ tsp | Oregano or mixed herbs |
| To taste | Salt and pepper |
| ¼–⅓ cup | Water |
| 4 slices | Plain white bread |
| As per taste | Butter for toasting |
| As per taste | Grated cheese |
Instructions for the Spaghetti Toast |
|
| 1. | Boil spaghetti in salted water till just cooked. Drain and keep aside. Reserve 2–3 tbsp pasta water. |
| 2. | Heat oil or butter in a pan. Add garlic and onions. Sauté till soft and lightly golden. |
| 3. | Add carrots and beans. Cook for 4–5 minutes till slightly softened. |
| 4. | Add tomato puree/passata and cook till thick, glossy and rich for around 8–10 minutes on low-medium heat. |
| 5. | Season with salt, pepper, chilli flakes, oregano and ketchup (if using). Add a splash of pasta water or normal water if needed. |
| 6. | Add cooked spaghetti and toss well till every strand is coated in the saucy gravy. |
| 7. | Butter the bread generously and toast on a pan till golden and crisp. |
| 8. | Place toast on plates and top with hot spaghetti gravy. Finish with lots of grated cheese. |
Note:
-
Add a tiny cube of butter on top before serving for extra richness
- Sprinkle chilli flakes and fresh cracked pepper for a café-style touch
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