Saturday, April 28, 2012

Crispy (Leftover) Pasta

"Leftovers" seems like it should be a four letter word. No one really likes it, but it doesn't have to be this way.

"Crispy leftover pasta"-for lack of a better name- is something that every Italian household does and knows how to do, but many Americans, Brits, etc., have never heard of reheating pasta in a frying pan with olive oil to make it crispy.

It truly is such a delicious meal that you'll be kicking yourself for not doing it sooner.

A friend tasted this at my parents' house once, went home, made pasta and attempted to fry it immediately after making it because he loved it so much.
Unfortunately for him, it doesn't taste the same if the pasta hasn't actually cooled and absorbed the sauce, before frying it, for some reason.

Next time you make pasta, make sure to make extra so you can give this a's one time you won't be disappointed with the word "leftovers."



Any type of leftover pasta (has to be top quality like Delverde or De Cecco)
Good quality extra virgin olive oil (evoo)

Pour some extra virgin olive oil into a nonstick frying pan, or wok, 
over medium high heat, and add the pasta.
(for this much pasta, use about 2 tbsp)

Pour a little more oil over the top of the pasta, and let it begin to sizzle for a few minutes before stirring it.  Every now and then, turn the pasta; depending on how crispy you want it,
leave it longer without turning for a crispier result.

It's ready when it's hot, so it's a matter of taste to decide when to stop cooking it. 
I love it very crispy, so I left it for longer. 
I used rigatoni, but it is also excellent with spaghetti, mostaccioli, linguine...
most any kind of pasta.

You may want to get a napkin before looking at the next two pictures...
(they're making ME salivate!)

I predict that you'll never reheat your pasta in the microwave 
ever again if you try this just once. 

Let me know if you like this as much as I do in the comments below...
thanks, and buon appetito!

 Here are some other recipes you may like:

Spaghetti alla Carbonara

Pasta and Beans
Italian Cabbage and Rice


  1. I love leftovers...but i have to confess to reheating my pasta in the microwave...this is a revelation!

  2. The difference is phenomenal, Sue. I think you'll be a convert! :)

  3. I love crispy pasta! I usually bake the leftovers, but once in a while there has to be some crispiness:)
    I guess it is the same as with rice - you cannot make fried rice with freshly-cooked rice:)
    Love the photos on your blog (of course)! And the bowl is amazing:)

  4. Good point about the rice, Lana! Thank you for your comments (the bowl is from Italy, of course!) ;)

  5. I wonder how this would taste with non tomato based pasta? I made a lamb, eggplant, and yogurt pasta and although it taste great reheated in the microwave the thought of crispiness makes me want to fry it up instead of microwaving.

    1. I'm sure it would taste even better if it tasted great after microwaving it. Let me know how it turns out if you try it; I've never tried it with non-tomato sauce pasta. Your dish sounds yummy!

  6. What a great use of leftover! It looks so tatsy.

    1. You just have to try it, Angie, I'm sure you'll love it too! Thanks for stopping by! CC

  7. You're right those pictures look so good they are making me hungry...Also, you are definitely right about the De Cecco pasta...looking forward to reading your posts and seeing how you apply your experience from Blogger's Camp to the site =)

  8. We've been doing this for years... around here it's the only way to reheat leftover pasta.

    1. Good for you, Christine! Sometimes I cook extra pasta on purpose, so we can have this the next day! That rarely applies to other meals! ;)


Questions, comments? I'd love to hear from you!