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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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!
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
Would you believe I’ve never had this before! Spencer and the kids would love it!
Reading this makes me want to make some extra pasta the next time so that we have leftovers enough to try this recipe. Thanks for the idea. It looks and sounds good with the crispy pieces of pasta.
Yes, do! You’ll love it, Peggy! Not at all like leftovers.
I would have never thought of this. What a clever use of leftovers.
Italians do pasta right! haha!
Definitely making extra pasta to make the leftover pasta! Ha! :-D Seriously, those browned, crisped penne look amazing!
I love crispy pasta but had never thought of making extra especially to crisp it up later. Genius!
Try it, Suzanne! It’s so delicious!
So simple, so right…a revelation is right! Can’t wait to try this!
Glad to hear it! Let me know what you think! :) CC
Love fried pasta! We always did this before microwaves came around! Am I the only one? I’m not that old! Ha!!! Thanks Christine!
Of course! I have a microwave, but I hate my pasta reheated in it! Yikes- no way when I can have it crispy! :) Glad you do this!
Like Frank, I don’t think I’ve ever had leftover pasta! (Not even enough to use an a frittata) That’s because I only make enough pasta for us to eat… I’m afraid if I made more, we would eat it all in one sitting!
Oh no! You’re both missing out on an amazing way to eat pasta! That’s too bad! :(
Funnily enough, I’ve never actually tried this! Partly because we rarely have leftover pasta, partly because when we do I usually make a frittata with it (or bake it with bechamel). But this definitely sounds like it’s worth a try!
I can hardly believe this, Frank! Wow! I do hope you give it a try sometime as it’s just so delicious!
Have you ever added a fried egg to the fried pasta? I’m want to try it but not exactly sure about the turnout.
No I haven’t, but I don’t like egg and tomato sauce together. You can only give it a try to find out :)
I can’t wait to fry my leftover pasta! My mouth is watering thinking about it! Thanks everyone for all your suggestions.
Hi Myra, it’s absolutely wonderful and I’m sure you’re going to love it! I just had it two days ago! YUM!!
[…] CRISPY (LEFTOVER) PASTA […]
I have made this and it’s fantastic. I just took leftovers from an Italian restaurant that were drenched in sauce and added them to a pound of mixed dry pastas from different boxes to make this at a later time. The restaurant leftovers were meatballs and ricotta, banana peppers stuffed with sausage, and eggplant rollatini.
Like the restaurant leftovers, the dry pasta is also leftover, mixed together it fills a 16oz box. Boil the pasta. I added some pasta water and sauce to coat. Tossed it in a 9 x 13 casserole dish. By tomorrow it can be considered leftover. The point being the recipe is highly adaptable.
Thank you Christina for a delicious cooking technique
Glad you’re happy with the recipe, David! I’m a little confused though, did you fry any of the pasta?
I have made this before using your recipe with leftover pasta. Last night I boiled pasta and mixed everything together just so I would have “leftover pasta” to fry today or tomorrow.
Gotcha!! Now I understand–enjoy, David! :)
My Dad, Italian-born, used to make this when I was a kid. The way I like to do it is to spread out the leftover sauced pasta on a baking sheet and actually broil it. Concentrates the flavors and gives it a nice chewiness that is meat-like.
That sounds good too, Elisa! Yum!!
This is the only way to reheat leftover pasta. I love adding a squeeze of lemon juice at the end. It really elevates the dish.
Wow, never heard of doing that, Jennifer!
If you have a seasoned wok, do not use olive oil as it will ruin the natural non-stick surface and also smoke a lot. I find the best method of creating crispy pasta is to spread it thinly over a olive oil greased tin or pirex dish.
Thanks, Alex! I don’t have a real wok, it’s an inexpensive non-stick one, so olive oil isn’t a problem, but thank you! CC
We’ve been doing this for years… around here it’s the only way to reheat leftover pasta.
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! ;)
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 =)
What a great use of leftover! It looks so tatsy.
You just have to try it, Angie, I’m sure you’ll love it too! Thanks for stopping by! CC
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.
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!
Good point about the rice, Lana! Thank you for your comments (the bowl is from Italy, of course!) ;)
The difference is phenomenal, Sue. I think you’ll be a convert! :)
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:)
I love leftovers…but i have to confess to reheating my pasta in the microwave…this is a revelation!