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.
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
- any type of leftover pasta (has to be top quality like Delverde or De Cecco) in tomato sauce
- good quality extra virgin olive oil
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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- 1 bowlful leftover pasta in tomato sauce
- 1 Tbsp extra virgin olive oil (or more if needed)
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.)
If the pasta sticks or looks very dry, add more extra virgin olive oil.
Nutrition Information:Yield: 1 Serving Size: 1
Amount 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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