Thinking about tossing that leftover pasta from the Italian restaraunt? Think again. Here’s how you can turn a tired old to-go box into a hearty meal that’s even better the second time around.
Your choice of cured, salted meat (optional)
2 or 3 cloves garlic, chopped
Milk, light cream or Half ‘n Half
Cooking wine (white or sherry)
Salt and pepper to taste
Fresh parsley, chopped (optional)
Drizzle some olive oil into a large frying pan with a pat of butter and the garlic. Add a few small pieces of whatever cured salted meat you might have handy such as bacon, ham, salami, prosciutto. If you don’t have any cured meat in the house, no big deal. Sautee on low to medium heat until garlic is golden around the edges.
Next add the leftover pasta, a few splashes of the milk or cream, and a glug or two of the cooking wine. Stir vigorously and bring to a low boil. Add a few shakes of garlic salt, a few generous pinches of Parmesan cheese, and salt and pepper to taste. Keep stirring until mixture thickens. Taste test for desired spiciness and to be sure the wine has cooked off.
Remove from stove and sprinkle with a little of the fresh parsley. Serve with garlic bread and a tossed salad. So good… you’ll forget it was leftover!
Copyright 2005 Dina Giolitto. All rights reserved.
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