(Apologies for my amateurish, horribly blurry photography)The title of this post reflects my general philosophy about leftovers.
First, I should explain that I am shameless about eating leftovers. Completely. I think I get this willingness to turn odds and ends into edible (and generally tasty) meals from my mother, who is a sorceress when it comes to inventing ways to avoid wasting food.
I have no problem making large batches of pasta to eat over the course of a few meals. I find that shells or macaroni are easier to cook, store, and re-serve than long pastas like spaghetti or fettuccine. The small pastas are also easier to incorporate with sauce and to scoop up in small portions. (This is important to me because I like to use small dessert-size utensils to eat my meals; this is probably because, contrary to what some might say, I have a relatively small mouth.
Also, pasta is very forgiving: as long as you treat it half-way decently, it doesn't much care whether you use a cream sauce, a tomato sauce, or just some butter and olive oil and simple adornments. The key is to cook the pasta to the proper level of doneness-- when it will be mixed with a luscious sauce, it should be cooked slightly less than a pasta that will simply be tossed with a little oil and a few ingredients.
First, I should explain that I am shameless about eating leftovers. Completely. I think I get this willingness to turn odds and ends into edible (and generally tasty) meals from my mother, who is a sorceress when it comes to inventing ways to avoid wasting food.
I have no problem making large batches of pasta to eat over the course of a few meals. I find that shells or macaroni are easier to cook, store, and re-serve than long pastas like spaghetti or fettuccine. The small pastas are also easier to incorporate with sauce and to scoop up in small portions. (This is important to me because I like to use small dessert-size utensils to eat my meals; this is probably because, contrary to what some might say, I have a relatively small mouth.
Also, pasta is very forgiving: as long as you treat it half-way decently, it doesn't much care whether you use a cream sauce, a tomato sauce, or just some butter and olive oil and simple adornments. The key is to cook the pasta to the proper level of doneness-- when it will be mixed with a luscious sauce, it should be cooked slightly less than a pasta that will simply be tossed with a little oil and a few ingredients.
2 comments:
Anything + pasta= good. so true
I totally tried this!! It is true. I had some left over beef meat and some bow tie pasta. Some egg. Some broccoli. And some green onions. DELISH!
Not only does Nar love me but she keeps me alive.
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