Reuse spaghetti? I’m not a fan (but don’t let that stop you)
Spaghetti? Wonderful! Old-school carbonara, with just egg, pork cheek and cheese, or vongole with briny little clams and spicy red peppers – you could wake me up for that. But if you put spaghetti in a toasted sandwich or bake some kind of pie with it in a pan, then I’d rather keep sleeping, okay?
Look, saying it’s downright disgusting might be going a bit far. We’re not talking about andouillette or anything. Or passion fruit (yes, I’m probably going to get it in the neck for that now)… But still, I’d like us to just leave spaghetti as spaghetti, scoop it straight from the pan onto a plate, and immediately eat those lovely, piping-hot strands twirled around a fork. But apparently some people have other ideas…
Spaghetti toastie
There are whole tribes of people who consider leftover spaghetti in tomato sauce between two slices of white bread the ultimate comfort food. Add cheese as well, and you’ve got a calorie bomb to end all calorie bombs. They call it the jaffle in Australia, but you’ll find this carb king in other countries too. Don’t get me wrong, I’m not opposed to carbs on carbs either, but I’d still rather see some crispy fried panko breadcrumbs on a dish of steaming-hot spaghetti (with oyster sauce butter, for example, yummm!).
Spaghetti pie
With this one, I honestly don’t really know. Baked spaghetti pie, cooked spaghetti with some kind of sauce, like a frittata with lots of egg, baked in a frying pan and then cut into wedges – I’m not feeling it.
Spaghetti fritters
A smaller version of the baked spaghetti pie above. Cooked spaghetti, mixed with fillings such as bacon bits or herbs and cheese, combined with egg and fried in little mounds in a hot frying pan like spaghetti-pasta fritters. Yes, well, what can we say..? Less unappetizing in my book than the two dishes above; I think that’s mainly because of the small size. I reckon you could still polish these off pretty quickly if you had to.
Spaghetti filling
Cooked spaghetti pressed into bread, bringing us back into jaffle territory, hollowed-out vegetables such as courgettes or bell peppers filled with spaghetti: it’s all possible, but it leaves me neither hot nor cold. But! One thing must be said:
Food waste is even sillier! So if you all don’t throw away your leftover spaghetti (with whatever sauce), but reuse it in any way you like – I’ll definitely take my hat off to you. Good for you, and here’s to less food waste!
Also read:
- Did you know that the word ‘spaghetti’ is plural?
- Snackspert is wildly enthusiastic about La Fiorita’s spaghetti ball in the Jordaan
- Attention, pasta lovers: have you tried spaghetti ice cream yet?
