The good place to put all the leftover pasta.
When I worked at the CIA (meaning The Culinary Institute of America—though if not prompted, I will let strangers assume otherwise), I lived in a pretty average apartment. Okay, it was huge by my now New York City standards, but up in the gorgeous Hudson Valley, it was pretty average, maybe even cramped. I loved (and I mean LOVED) hosting dinner parties in this apartment, and it was a very regular occurrence. Often, it was just a handful of local friends, sometimes it was quite a crowd. Sometimes, there was a theme, but more often, the only theme was “delicious things to eat and drink.”
As the evening waned (and after more than a few glasses of bubbly), I would apologize to my guests for not having a microwave to make use of the plentiful leftover selection. A microwave was mostly unnecessary to my life, except for one thing that really is best reheated in the microwave: pasta. I thank this hurdle for yielding something that I now am totally, beyond obsessed with: pasta pies. I used to make these beauties with leftover pasta (and that’s great), but I love them so much that now I make them fresh from beginning to end. (And later, I reheat the leftovers in my microwave.)
So what’s great about pasta pies?
A few things to keep in mind when making your pasta pie:
Next, a few flavor ideas:
Makes one 9-inch pie
1 1/2 pounds bucatini or other long pasta
1 recipe Marcella Hazan’s Tomato Sauce
12 ounces fresh mozzarella cheese, grated (as best you can, larger chunks are okay)
6 ounces grated Parmesan cheese
1/2 bunch fresh basil, roughly chopped or torn
How do you use up your pasta leftovers? Tell us in the comments below!
Photos by James Ransom
A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).Order now