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Homemade Spaghettios with Crunchy Manchego

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A comforting twist on classic Spaghettios—soft pasta in a rich tomato sauce, topped with crispy, salty manchego cheese for an unexpected crunch and depth of flavor.

Ingredients

  • 8 oz spaghetti or small pasta rings
  • 1 tbsp olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tbsp tomato paste
  • 2 cups ripe tomatoes or canned crushed tomatoes
  • 1 tsp sugar (optional)
  • Salt and pepper, to taste
  • 1 tsp dried oregano or basil
  • 1/2 cup manchego cheese, finely grated
  • 1/4 cup breadcrumbs or panko
  • 1 tbsp butter or extra oil (for frying cheese topping)

Instructions

  1. Cook the pasta in a large pot of salted boiling water until al dente. Drain and set aside.
  2. In a saucepan, heat olive oil over medium heat. Add finely chopped onion and sauté until translucent.
  3. Add minced garlic and cook until fragrant, about 1 minute.
  4. Stir in tomato paste, then add crushed tomatoes. Season with salt, pepper, oregano or basil, and sugar if using.
  5. Let the sauce simmer for 10–15 minutes to thicken, stirring occasionally.
  6. Combine the cooked pasta with the tomato sauce, stirring gently to coat evenly.
  7. To make the crunchy manchego topping, mix grated manchego with breadcrumbs or panko.
  8. Heat butter or oil in a skillet over medium heat. Add the cheese-breadcrumb mixture and toast, stirring constantly, until golden and crispy.
  9. Serve the pasta in bowls and top with the crunchy manchego mixture just before serving.

Notes

Store the crunchy manchego separately to keep it crispy.Use small pasta rings for a nostalgic Spaghettios texture.To make it vegan, use plant-based cheese and butter alternatives.For a richer sauce, add a small knob of butter or a splash of milk at the end.

Nutrition

Find it online: https://cookibly.com/homemade-spaghettios-with-crunchy-manchego/