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
The typical way of reheating pasta in Italy is on the stove with olive oil.
Ingredients
- 1 bowlful leftover pasta in tomato sauce
- 1 Tbsp extra virgin olive oil (or more if needed)
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.)
Notes
If the pasta sticks or looks very dry, add more extra virgin olive oil.
Nutrition Information:
Yield: 1 Serving Size: 1Amount Per Serving:Calories: 245Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 0mgSodium: 20mgCarbohydrates: 45gFiber: 4gSugar: 5gProtein: 9g
Nutrition information is only estimated.
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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