PASTA THE SECOND DAY
It would be difficult to find a family anywhere that didn't have spaghetti or ziti the second day. Personally,
it is one of my favorites. It is like most leftovers, flavorful upon standing. Let's assume the pasta was cooked properly the first
day, i.e., al dente. Let's also assume the pasta wasn't soaked in gravy (sauce), but lightly added to the pasta on the first day.
a large enough fry pan, add only enough olive oil to cover the bottom.
Then add a tablespoonful of butter.
Heat on medium or as high
as possible without burning. A mixture of olive oil and butter will heat to a higher temperature than either alone.
If you have any
leftover meatballs or sausage, cut them up in small pieces and add to the pan. Sprinkle in some red pepper seed.
The pasta, which has
been removed from the refrigerator and allowed to come to room temperature, is now added to the pan. Fold it over a few times while
heating. Do not let it stay too long. Remember, you are not cooking anything, just getting it as warm as possible as fast as possible.
some warmed gravy (sauce) sparingly. Add some freshly grated Parmesan or Romano cheese.
If you didn't have any meat to add, this would
be a good time to use George Forman and have some sweet Italian sausages all fried.
Serve in the same pan.The Daily Catch , a popular
restaurant in the North End , cooks all entrees in a stainless steel skillet and serves the food in the skillet. Delicious.