I have a microwave, but I hate my pasta reheated in it! Coat each rectangle of noodles in flour, submerge in egg wash and cover in breadcrumbs. I find the best method of creating crispy pasta is to spread it thinly over a olive oil greased tin or pirex dish. Don’t be embarrassed Deb! Cook bowtie pasta according to the package directions, drain the water and rinse with cold water and drain again, then put the pasta in a big bowl. Funnily enough, I’ve never actually tried this! Your email address will not be published. Hi Myra, it’s absolutely wonderful and I’m sure you’re going to love it! In a small bowl, whisk … :). This past holiday season I had this idea to make fried spaghetti. It really elevates the dish. Definitely making extra pasta to make the leftover pasta! Oh my gosh! Have you ever added a fried egg to the fried pasta? Of course! What a great use of leftover! Partly because we rarely have leftover pasta, partly because when we do I usually make a frittata with it (or bake it with bechamel). Genius! I make fried buttered egg noodles to go with certain meals that I cook. Would you believe I’ve never had this before! 1. Gotcha!! Typically, place spaghetti in boiled water with a pinch of salt and cook for 11 minutes. 3. Crispy Leftover Pasta, Crispy Pasta, Crusty Pasta, Delicious Leftover Pasta, Fried Pasta, Pasta Frying Pan, Reheated Pasta, Reheating Pasta, Vegan, Vegetarian. Oh no! :) Enjoy and thanks so much for letting me know, it means a lot to me! Add a little more oil over the top of the pasta, and let it begin to sizzle for a few minutes before stirring it. Boil the pasta. We’ve been doing this for years… around here it’s the only way to reheat leftover pasta. Last night I boiled pasta and mixed everything together just so I would have “leftover pasta” to fry today or tomorrow. 1. ;), 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 =). Thank you Christina for a delicious cooking technique. Remove to the paper … CC. https://www.foodnetwork.ca/recipe/deep-fried-spaghetti-and-meatballs/18781 Glad to hear it! - Christina's Cucina, Brandy Sauce (for Christmas Pudding and Other Sweets), Shortbread Cookie Recipe (Easy Recipe from Scotland), Apple Cranberry Crisp (Easy and Delicious), Stuffed Shells (Italian Recipe with Ricotta and Spinach), any type of leftover pasta (has to be top quality like Delverde or De Cecco) in tomato sauce, Any type of leftover pasta (has to be top quality like Delverde or De Cecco) in tomato sauce. You’ll love it, Peggy! Serve immediately. Not at all like leftovers. Sometimes I cook extra pasta on purpose, so we can have this the next day! Add butter, and then add leftover spaghetti to the skillet. No I haven’t, but I don’t like egg and tomato sauce together. It's ready when it's hot, so it's a matter of taste to decide when to stop cooking it. Maybe you did have too much sauce, which would probably prevent the crisping of the pasta? Add the tossed spaghetti to the skillet and spread across the surface. Thanks for the idea. Good for you, Christine! That was awesome. CC. There’s obviously a reason, so lets check off everything. Your dish sounds yummy! Really, I am a pretty good cook! Your email address will not be published. The point being the recipe is highly adaptable. In large skillet heat oil and butter over medium-high heat. Yes, do! :(. Reading this makes me want to make some extra pasta the next time so that we have leftovers enough to try this recipe. I tried it again last night and it was freaking amazing. Add the onion and cook, stirring occasionally, until slightly softened, about 3 minutes. Prepare by breaking the spaghetti noodles in half and placing a paper towel … Vegetable oil or peanut oil can be used. Add meat and onions and saute for 2-3 minutes. Thanks so much for the idea. Chill in the fridge for 30 minutes or so, for a firmer ball Pour about 2 inches of oil into a large … http://www.italianfoodforever.com/2015/06/walnut-cake-torta-di-noci/. I can’t wait to fry my leftover pasta! I don’t have a real wok, it’s an inexpensive non-stick one, so olive oil isn’t a problem, but thank you! Help spread the word. Drain on paper towels, sprinkle with Parmesan cheese and serve with marinara or :). Ha! So simple, so right…a revelation is right! My Dad, Italian-born, used to make this when I was a kid. That rarely applies to other meals! After seeing the photo of your penne, my spaghetti leftovers will definitely be reheated stove top! Thanks everyone for all your suggestions. You're awesome for doing it! 15 %, , cubed (leftovers you can also use are hot dogs or bologna or even chicken about 1.5 cups). Heat oil, approximately 3 inches in depth, in a wok or deep-fat fryer to 375° or until it is smoking. I would have never thought of this. Set the burner to medium-high. I’m sure it would taste even better if it tasted great after microwaving it. I wonder if you didn’t have the heat high enough? Even if seasoned it is fine. How is this possible… this seems like the easiest recipe ever in the world: fry. Can’t wait to try this! I love leftovers…but i have to confess to reheating my pasta in the microwave…this is a revelation! 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). Fried Spaghetti, as we call it in my family, has always been a treat. 4. I can hardly believe this, Frank! Here is a delicious recipe to use up your leftover noodles. In a large bowl, mix cooked pasta, tomato sauce, eggs, ricotta, parmesan, bread crumbs, and … Let me know how it turns out if you try it; I’ve never tried it with non-tomato sauce pasta. Add meat and onions and saute for 2-3 … It was phenomenal! Cook for 10 minutes over medium heat… Did you reheat leftover pasta (mine is usally cold from the fridge)? Good point about the rice, Lana! 45.1 g Mix in 1/2 cup flour. Am I the only one? Love fried pasta! 2. Oh so yum. :) CC. I love adding a squeeze of lemon juice at the end. Oh good! I think you’ll be a convert! Heat up the leftover pasta … Commentdocument.getElementById("comment").setAttribute( "id", "a00e70eaac78eb8fb10f8958e82623ab" );document.getElementById("e727980cc2").setAttribute( "id", "comment" ); A Scottish Italian cook living in Los Angeles, Christina is usually cooking, baking or (cr)eating something scrumptious. It looks and sounds good with the crispy pieces of pasta. Fry in batches for 2 minutes per side or until breadcrumbs are golden brown. Wow! I love crispy pasta but had never thought of making extra especially to crisp it up later. YUM!! Yikes- no way when I can have it crispy! thanks for sharing this, we are going to have to make … … My first experience eating fried fish and spaghetti in a restaurant was at Betty’s Place in Indianola, Mississippi — near the birthplace of blues legend B.B. I have made this and it’s fantastic. We first had this about 4 yrs ago at an Italian restaurant. Oh yes, do try it, Mary! I wonder how this would taste with non tomato based pasta? Isn’t it just awesome? CC. Spencer and the kids would love it! It is added to the burger at the end for a bit of extra texture. (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! Thanks Christine! You’re both missing out on an amazing way to eat pasta! …and much better than I thought it was going … Drain the pasta and spread it in a single layer on a baking sheet lined with parchment. Thanks for stopping by! Add a tablespoon of vegetable oil and leave to boil before … Drain on absorbent paper. CC. ;), The difference is phenomenal, Sue. my daughter loved the spaghetti more, so every time we went to this restaurant, they would always make the fried spaghetti for her without the cheese sticks. While cooking the spaghetti, slice all the vegetables and ham. This will be how I have leftover pasta from now on. Repeat if necessary. :) Glad you do this! Now I understand–enjoy, David! I have made this before using your recipe with leftover pasta. Wow, never heard of doing that, Jennifer! Place the half of spaghetti squash face down in a microwave safe dish with about an inch of water … https://www.delish.com/cooking/recipe-ideas/recipes/a51657/pasta-chips-recipe ). I do hope you give it a try sometime as it’s just so delicious! By tomorrow it can be considered leftover. Add olive oil to the skillet, and warm it up for a few minutes. 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. Amounts are rough estimates, as it just depends on how much 'leftover' stuff you have available. You can either cook 100 gr of spaghetti, or use leftovers. Once oil turns hot, add cooked bowtie pasta one by one into oil for deep frying. 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. Tossed it in a 9 x 13 casserole dish. 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)! Thank you for your comments (the bowl is from Italy, of course!) Heat enough vegetable oil in a frying pan to completely cover the amount of pasta you will be frying. © Christina Conte (and everyone in Italy), Smoked Haddock Fish Cakes (Finnan Haddie and Potato Cakes). Like the restaurant leftovers, the dry pasta is also leftover, mixed together it fills a 16oz box. My experience was slightly unusual since the fish was deep-fried … The restaurant leftovers were meatballs and ricotta, banana peppers stuffed with sausage, and eggplant rollatini. Salt and black pepper are the only spices needed for this dish, although peppery makes a nice kick to it. When oil is properly heated, place the noodles in the hot oil … Total Carbohydrate By chance, do you have a recipe for a traditional Italian walnut cake? Ahh, simplicity at its best. :-D Seriously, those browned, crisped penne look amazing! You just have to try it, Angie, I’m sure you’ll love it too! Christina is on a mission to save authentic Italian dishes from extinction, and is constantly promoting Scottish (and British) food as some of the best cuisine the world has to offer—one steak pie and sticky toffee pudding at a time. I’m so glad you gave it another try, Deb! It WORKED!!!! It’s such a fun take on the traditional spaghetti and meatballs. Let me know what you think! Did you use a non-stick pan? I love it very crispy, so I let it cook longer. I just had it two days ago! And the bowl is amazing:). 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