Air Fryer Cheesy Tomato Spaghetti
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Same ingredients. The steps and times below change to suit your kitchen.
Steps· Air Fryer
- 1
Boil 100 g spaghetti in salted water for 2 minutes less than the packet says, because it finishes cooking in the air fryer. Drain, keeping 3 tablespoons of the cooking water.
- 2
In an air-fryer-safe dish, mix 150 g tomato sauce (passata or blended canned tomatoes) with ½ teaspoon garlic powder, ½ teaspoon paprika, 1 teaspoon soy sauce, a pinch of salt, and the saved pasta water.
- 3
Toss the spaghetti through the sauce and spread it out. Tear 60 g mozzarella over the top.
- 4
Air fry at 180 C for 8-10 minutes until the sauce bubbles and the mozzarella is melted and golden in spots.
- 5
Rest for 2 minutes before eating. The dish and the cheese stay very hot.
Easy substitutions
No Cheese?
Try Cheddar or Any good melting cheese.
No Garlic?
Try 1 fresh garlic clove, grated, in place of garlic powder.
No Tomato?
Try Canned chopped tomatoes, blended.
Storage & leftovers
Refrigerate leftovers for up to 2 days and reheat until piping hot, adding a splash of water.
Student tip
No oil needed: the sauce keeps the spaghetti from drying out. If you grease the dish, a light spray is plenty. Extra oil isn't necessary and isn't healthy. The splash of soy sauce adds savoury depth without making it taste Asian.
Prices are estimates and vary by shop and location. Recipe content is user-submitted and not reviewed for allergens or dietary accuracy — check ingredients yourself before cooking.