What to Do With Leftover Pasta: Crispy Pasta Frittata

When reheated pasta feels dry and disappointing, a frittata gives it a completely different job. This is what to do with leftover pasta when you want dinner rather than another bowl of the same thing: bind it with eggs, crisp the edges, and slice it like a pie.

Both plain and sauced pasta work. Tomato sauce adds sweetness, pesto adds herbs, and a creamy sauce makes the centre softer. The recipe is especially good for using the awkward amount that is too small for a full meal but too large to throw away.

What else can go into a pasta frittata?

Use cooked vegetables, peas, spinach, sliced mushrooms, bits of roast chicken, or the end of a cheese packet. Avoid adding lots of watery raw vegetables; cook them first so the eggs can set. If the pasta contains meat or dairy, refrigerate it within two hours of cooking and use it within three to four days.

Make lunch from the leftovers again

The frittata is good warm, at room temperature, or cold. Pack a wedge for lunch with salad, tuck it into a sandwich, or reheat it in a dry frying pan to bring the crisp edge back. One leftover becomes two useful meals without pretending to be freshly boiled pasta.