You know the crispy edges of lasagna that everyone fights over? Yep, that’s what crispy pasta tastes like!
The word, “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 makes, 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 try. I bet it’s one time you won’t be disappointed with the word “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 (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 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 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!
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