Do you ever have leftover pasta that you don’t know what to do with? If you reheat it and sauce it, the result is a mushy, congealed mess. One great solution is to fry it with a bit of olive oil. It becomes crunchy and golden on the outside but tender inside. Top it with your favorite sauce or just some grated parmesan. It’s so good you might start making leftover pasta on purpose!
Fried Capellini with Roast Tomatoes, Parmesan and an Arugula Salad
1. Preheat oven to 300. Slice the cherry tomatoes in half and toss them with a bit of olive oil and some salt. Roast in the oven 20-30 minutes until tender and starting to brown, stirring occasionally.
2. Heat a small amount (1/2 tbsp) of olive oil in a nonstick skillet over medium-high heat. Add pasta and press down into oil. Season with salt. Heat until golden. Flip and cook the other side.
3. Dress the arugula with balsamic and olive oil. Serve the pasta topped with the tomatoes and parmesan to taste.