June 25, 2012

Spaghetti Nachos

I dreamed of this post for months. Literally. I’m not sure how the thought crossed my mind, but once it did, I was smitten.

I must.make.Spaghetti.Nachos.

And yet, I waited. For, well, months. I think maybe I was scared of the results… Maybe the outcome wouldn’t live up the amazingness I had in my mind? That sometimes happens, you know.

Just not in this case.

One sunny Sunday afternoon, we had the kitchen in stitches, making all manner of greatness you can’t even imagine. One of the things was Spaghetti Nachos. Now, before you get all Judgy McJudgerpants on me, yes, I realize there is no spaghetti in these Spaghetti Nachos. It’s just that Lasagna Nachos doesn’t flow off the tongue like it should, whereas Spaghetti Nachos has a nice ring to it.

And this is MY blog.

Spaghetti Nachos.

Today you are getting more of a method, versus a recipe. Because really, it’s just about the details here. It’s taking something you already have in your life, and making it different. Making it unique.

I like that.

So, what ARE Spaghetti Nachos, you ask? Oh, I shall tell you.

Lasagna noodles, boiled to al dente, then deep fried to golden brown. Sprinkle those bad boys with a little sea salt while they’re still hot, then top them with tomatoes, meat filled pasta sauce and ooey, gooey, ohmysweetlord mozzarella.

You may use any mozzarella you can find, should the ohmysweetlord variety not be available. Just make sure it’s soft, preferably water packed, and LOTS of it.

I sprinkled a little fresh cut basil on mine too, but that’s all up to you. I say yes. Do it.

Just make them. You’ll see.

Spaghetti Nachos

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Ingredients
1 box Lasagna Noodles boiled to al dente
Sea salt as needed
3 or more cups prepared spaghetti sauce
1 pound hamburger
1 onion chopped
1 ripe tomato chopped or diced
2 cups grated mozzarella cheese
small handful fresh basil

Instructions
While the lasagna noodles boil, brown the onions and hamburger together over medium heat. Season as desired. Add the prepared pasta sauce and allow to simmer over low heat until needed.
When pasta is cooked, remove from heat and drain. Allow the pasta to air dry for a moment, or, blot with paper towels. Cut noodles into triangle wedges, and add to 350F oil to fry. Remove when golden brown and sprinkle with sea salt.
Place fried noodles on serving dish and top with tomatoes, sauce, cheese and basil. Serve and enjoy!

I used Dreamfields Pasta (my favorite for so many reasons), and of course, was very pleased with the results. I’ve yet to find a pasta that is any better, plus, Dreamfields is a healthier option, especially for those concerned about carbs. If you have questions about Dreamfields, I really encourage you to join us at a Twitter Party tomorrow, June 26, from 9-10pm. We’ll have a Dreamfields Pro, plus some great bloggers on hand to answer questions and chat! We’ll also be giving away GREAT Dreamfields prizes and Gift Cards, so make sure you join us by following #PastaPalooza!

FYI – Those cool plates in the pictures? Those are from Villeroy & Boch. Love them!!