I’m a frugal girl at heart, and found myself in a bit of a leftovers situation. Earlier in the week, I had braised chicken with tomatoes, green olives, and onion in white wine and stock, then served over angel hair pasta. I made way too much, in fact much more than usual. Even though Hubs had eaten leftovers for lunch a few days, there was at least half a pound of cold pasta and a few cups of chicken mixture staring me in the face every time I opened the fridge. I had to find a way to use it up, and quickly. I was not going to just throw away perfectly good (very good, in fact) leftovers.
This is adapted from Giada DeLaurentiis’s cookbook Everyday Italian. Her version uses fresh spaghetti and sun-dried tomatoes, but I think this recipe works great for leftovers on hand. The torta comes together in no time and it tastes fabulous. I love the crispy texture of the outside and gooey (thanks to the fontina) inside. Yum! I think I’ll be making several variations on this recipe when I find myself with copious leftovers in the future.
Torta di Pasta
8 oz. leftover spaghetti or angel hair pasta
Mix together leftover pasta and leftover veggies/chicken or fresh ingredients in a bowl. Set aside.