I am not the type of person to have leftover pasta. I could quite happily eat it every day and one of the reasons that I don’t is that I always cook too much and generally eat it all. Given my inability to restraint myself once its in front of me, I try not to cook it too often, although if you’ve been reading the weekly food and budget posts, you’ll notice it pops up quite a lot.
When Sue and Richard came to dinner a couple of weeks ago, I made pork ragu which I love. And there was leftover pasta because I cooked a whole packet of linguine which I prefer to spaghetti, because yes I am that pain in the neck who is fussy about pasta. Which is to say I’m fussy about it in my own house but don’t really care when someone else is cooking. I use DeCecco and that’s another reason that I don’t eat so much because it’s more expensive than supermarket own brand.
But I’ve seen people suggest using cooked pasta in a frittata and thought I’d try it.
This really isn’t much of a recipe, cook some vegetables (I used onion, courgettes and mushrooms, add the cooked pasta and then stir in 4 beaten eggs. Make sure the egg is everywhere, add cheese, then bake in an oven for 10-20 minutes.
It was a great lunch cold with a green salad.