I know many of us reach for mashed potatoes when longing for comfort food. I reach for noodles. Any kind of noodles. Nothing delights me more than to find leftover noodles in the fridge because the possibilities are endless.
It’s so easy to make a delectable dish with only a few additions. All it takes to start is a bowl of cooked noodles. Add vegetables, sauces and proteins for a complete meal. Whatever your taste preference – Chinese, Italian, Indian, Korean, Japanese, Indonesian, Thai, Tibetan, Vietnamese. It seems every culture has a favorite noodle dish.
I like to keep a few commercial sauces in the pantry, just in case I don’t have time to whip up a sauce of my own. Thai peanut satay sauce tossed with cooked fettucini or egg noodles, a couple of torn basil leaves and you have an “almost” pad thai.
Lovely leftover linguini or angel hair noodles tossed with sesame oil, soy sauce and a little sambal olek (garlic chile paste) make as good a cold noodle dish as any you find at an Asian food truck. All you need is the little white turtle box to look completely authentic.
Hot spaghetti noodles dressed with chopped fresh tomato, minced garlic, minced fresh basil and olive oil create a quick Italian noodle specialty that tastes like summer.
The types of noodles are endless, from long pasta like fettuccine and linguini to rice-shaped orzo to bowties and elbows. Asian noodles widen your repertoire with cellophane, Canton, and ramen noodles. The additions are also limitless – be creative with whatever you find in the fridge. Or, simply do as I do and heat leftover noodles, drizzle with olive oil and garlic salt and toss with parmesan. Mmmmm.
Here’s a kitchen hack I learned from a professional chef:
Cook your noodles until they are not quite done. A little less than al dente if you use that as a guide. When you drain them, do it over a measuring cup and save the pasta water. When you are ready to sauce your noodles, make the sauce and add the noodles. Then add about the same amount of pasta water as sauce. Heat everything gently. The noodles will finish cooking and the sauce will be velvety and delicious. You can certainly use broth instead of pasta water, but the water from draining the noodles thickens and adds extra flavor.
Also, when cooking noodles, salt the water more than you think necessary. Don’t put oil in the water. Put the noodles into rapidly boiling water and stir them for a while to separate. Turn down the heat and cook, watching them and tasting until they are ready. You can throw a piece of pasta against the wall, the old Italian way, and if it sticks, it’s done. Seriously, keep tasting.
Once done, return them to the cooking pot, drizzle with a little olive oil and put the lid on to keep them from becoming sticky.
Here are a few recipes to get you started:
2 minced garlic cloves
1 T. olive oil
1 c. fresh mushrooms
½ basket cherry tomatoes halved
½ roasted red pepper, chopped (jarred is fine)
¼ c. parmesan
Sauté garlic in stock. Add mushrooms and sauté for 3-4 minutes. Add rest of ingredients and cook 2-3 minutes. Add cooked penne pasta (or your choice), mix in enough leftover pasta water to make a creamy dressing.
Pasta with Fresh Herbed Ricotta
2 c. fresh spinach rinsed and stemmed
1 c. ricotta
2 scallions minced
¼ c. packed basil leaves, minced
1 tomato, chopped
1 T. parsley, chopped
2 T. olive oil
½ lb farfalle
Blanch spinach in salted water for about a minute. Drain, cool, pat dry and chop. Put the ricotta in a large bowl and beat with a fork until smooth. Stir in the rest of the ingredients, except the pasta. Cook the farfalle, saving the water. Toss with the cheese mixture, adding pasta water as necessary to make it creamy.
Caramelized onion pasta
2 T. olive oil
1 large onion, very thinly sliced
3 garlic cloves, minced
1 t. red pepper flakes (or to taste)
2 T. tomato paste (about half a can)
6 oz. pasta of choice (penne works well)
Heat olive oil in a large heavy-bottomed pan over medium-high heat. Add onions and cook, stirring occasionally until they become totally softened and caramelized with golden-brown fried edges, 15 to 20 minutes.
Add red pepper and garlic and saute for about 2 minutes. Add tomato paste and season with salt and pepper. Cook, stirring constantly to prevent scorching until the tomato paste has turned from bright red to deep brick red, about 2 minutes.
Remove from heat. Cook pasta until just a bit chewier than al dente. Mix with sauce and ½ c. pasta water. Cook over medium-high heat, stirring to coat each piece of pasta. Cook until the sauce is thick and sticky, 3 to 5 minutes.