Crispy and savory spaghetti cakes made from leftover pasta, pan-fried to golden perfection with a soft, flavorful center.

2 cups cooked spaghetti (cooled)

1/3 cup marinara sauce

3 large eggs

1/4 cup capers

1/2 cup black or green olives, sliced

1/3 cup parmesan or mozzarella cheese

Olive oil for sautéing

Marinara sauce for dipping

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Place cooked spaghetti in a bowl and cut into small pieces about 1/4 to 1/2 inch long using kitchen scissors.
Add marinara sauce, eggs, capers, olives, and cheese to the bowl and mix until evenly combined.
Heat a large sauté pan over medium-high heat and add a thin layer of olive oil.
Scoop about 1/4 cup of the mixture and place it into the pan, gently flattening into a disk about 1/2 to 1 inch thick.
Cook for about 4 minutes on each side until golden brown and crisp.
Remove from pan and serve warm with marinara sauce for dipping.

Use cooled or leftover spaghetti for best binding results.

Swap olives with sun-dried tomatoes or add sautéed mushrooms for variation.

Add fresh herbs like basil or parsley for extra flavor.

Include cooked ground meat or shredded chicken for a heartier version.

Reheat in a skillet or oven to maintain crispiness; avoid microwaving.