Crispy leftover pasta is proof that something can be better the next time around! A little olive oil and a nonstick pan are all you need. Give it a try and you’ll be making extra pasta just so you can make it like this the following day!
Originally published April 28, 2012.
You know the crispy edges of lasagna that everyone fights over? Yep, that’s what crispy leftover pasta tastes like!
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The word, “leftovers” seems like it should be a four letter word. No one really likes them, but it doesn’t have to be this way.
“Crispy leftover pasta”–for lack of a better name–is something that every Italian household makes. However, 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.
Here’s an authentic pasta sauce recipe to try.
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 try. I bet it’s one time you won’t be disappointed with having leftovers.
Crispy Leftover Pasta
Ingredients:
- any type of leftover pasta (has to be top quality like Delverde or De Cecco) in tomato sauce
- good quality extra virgin olive oil
Special equipment: nonstick frying pan, or even a nonstick wok
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 it 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 let it cook longer.
I used penne, but it is also excellent with spaghetti, rigatoni, linguine, and honestly, most any kind of pasta.
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 crispy leftover pasta as much as I do in the comments below. Thanks, and buon appetito!
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Crispy (Leftover) Pasta
Ingredients
- Any type of leftover pasta (has to be top quality like Delverde or De Cecco) in tomato sauce
- Good quality extra virgin olive oil
Instructions
Special equipment: nonstick frying pan, or even a nonstick wok
- 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).
- Add 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 it 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 let it cook longer. (It is excellent most any kind of pasta.)
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[…] 33. Crispy Pasta […]
Thanks Christina, it’s definitely an innovative way of cooking it Not reheating it. Did it and it was excellent, I even passed this recipe to my sophisticated daughter who lives in Tuscany, Italy. I haven’t heard yet, but when I do, I’ll let you know. Thanks again.
Haha! Thanks for the credit, but I’m just the messenger :) Has your daughter not heard of doing this? I’ll be curious to know what she says, Matthew. CC
I grew up on this! When we lived in Rome, Mom made it atleast once a week. She prefered the frittata version with egg, but Dad and I loved the simple crispy. When we moved to NYC my Mom would take last nights left overs and make it early morning and put it in a thermos…great warm school lunch!
Isn’t it the best!!? :)
There was a restaurant in Edison NJ we frequented when in college.
Still trying to recreate some of their recipes.
One of my favorites was Fried Rigatoni with Ricotta and Meatballs.
I think they may have done it under the broiler because the surface of the pasta was bubbly and very crispy.
Hoping I can get a bit closer with you recipe.
Thanks
Oh good, I hope it gets you closer, Joe! Good luck!
Do you know the name of the restaurant? I live in Edison! Lol
Oh my gosh! Fried Spaghetti, as we call it in my family, has always been a treat. Mom used to do huge amounts of pasta so we had this the next day or two afterwards. Introduced it to DH who had never heard of it….and now, he looks forward to it as we did as kids.
That’s awesome, Ramona! Glad to hear it!
I can verify how good fried pasta is. I make fried buttered egg noodles to go with certain meals that I cook. :)
Really? That’s interesting, and I’m sure, very tasty!
Ahh, simplicity at its best. I love fried pasta but for some reason I always warm the leftovers in the oven. After seeing the photo of your penne, my spaghetti leftovers will definitely be reheated stove top! By chance, do you have a recipe for a traditional Italian walnut cake?
Oh yes, do try it, Mary! As for the walnut cake, I have no idea if this is traditional or not, but it might be what you’re looking for? http://www.italianfoodforever.com/2015/06/walnut-cake-torta-di-noci/
How is this possible… this seems like the easiest recipe ever in the world: fry. It looks like the best recipe ever, ever, ever. I made this last night: ended up with warmed up (only) pasta. Not crispy at all. I fried for over a half hour, and had to use way more oil to just get the sauce to not stick. Did I have too much in the pan, or too much sauce to noodle ratio? How embarrassing to even have to ask this. Really, I am a pretty good cook!
Don’t be embarrassed Deb! There’s obviously a reason, so lets check off everything. 1. Did you reheat leftover pasta (mine is usally cold from the fridge)? 2. Did you use a non-stick pan? 3. I wonder if you didn’t have the heat high enough? 4. Maybe you did have too much sauce, which would probably prevent the crisping of the pasta? Let me know! CC
It WORKED!!!! That was awesome. The issue before was definitely the noodle to sauce ratio – way too much sauce. I tried it again last night and it was freaking amazing. Oh so yum. Thanks so much for the idea. This will be how I have leftover pasta from now on.
Oh good! I’m so glad you gave it another try, Deb! Isn’t it just awesome? Yep, you’ll have to be making extra to have it leftover! :) Enjoy and thanks so much for letting me know, it means a lot to me! CC