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Fried Pasta

By: Cuisine Fiend from cuisinefiend.com
Fried Pasta
Fried Pasta

"This really doesn’t require a list of ingredients as the truly essential are two: cold leftover pasta and fat of some description. Add anything to it, whatever the contents of your fridge hide; or not – just salt and pepper will do too. Refried pasta or pasta fritta is the most joyous side effect of not knowing how much pasta to cook. You pour your macaroni out of the pack and before you know it, the packet’s gone. Drained, it looks fit to sink a fleet and you have sauce enough to dress about a third. Not to worry – because the surplus will make possibly an even better dish the next day – or even a couple of days later. Don’t rinse that drained pasta or drizzle with oil as, contrary to expectations, it will stick to a lump. But even then it’s all right – because pasta fritta is basically a fried pasta omelette. A little oil, butter or both, hot skillet e voilà!"

Serves2 People

Preparation Time15 min

Cooking Time15 min

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What a great idea! I always cook too much pasta and this recipe gives me the perfect excuse, haha! Because we're a family of 5 I added some extra veg (chopped spring onions, mushrooms, matchstick carrot pieces and some fresh peas) and it was a great family meal. We can hardly wait for the next time I cook too much pasta!!

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