That's right, I said fried spaghetti. It's freaking awesome. I've been eating it since I was wee, and I shall never, ever, ever not eat it.
Why is it so great? Well, it tastes amazing, much better, in my estimation, then pasta that comes out of boiling water and is smothered with sauce. It also ensures that you don't waste food, because, really, who wants to eat leftovers for days, or throw away sauce that you don't use first time around? No one, that's who. Also, it allows you to do something with cooked pasta that you probably never thought would be possible - freeze it and eat it later. Dude!
So, here's how you go about taking part in a meal of the gods. I'm going to pretend that you're like me and will be making pasta with the express purpose of frying it up.
- Boil up pasta - stringy types like spaghetti or angel hair will work best. If you're planning on freezing leftovers, use a whole package.
- Cook up a mess of tomato sauce.
- Dump pasta into a large bowl, and pour sauce over top. Stir until pasta is covered.
- Let cool and put in fridge. Let pasta absorb sauce over-night.
- Grab a large non-stick frying pan and melt some butter on medium-high heat.
- Put the amount of pasta that you'd like to eat in that there pan. Stir until heated through, and pasta absorbs butter.
- Stop stirring. Let the pasta sit for a bit, drying out. Stir to get the top layer to the bottom of the pan. Let pasta sit. And so on and so on.
- If you, like me, like dark toast, overcooked brownie edges, burnt cheese on pizza crust and the one or two lone dark chips that you might find in a bag of chips, you then let the pasta sit for a long time, until it becomes crispy, and, perhaps, a little blackened. Or a lot blackened.
- Then you eat.
- If you want to freeze spaghetti in order to fry it up later, after you coat the boiled spaghetti with sauce, grab some sandwich bags, and create individual portions then put in the freezer. Allow to defrost before frying.