Pan-Fried Spaghetti Pie

It’s the 4th of July and it’s flippin’ HOT today! Sheesh! I’m tired even when I didn’t do jack. So, not only did my wife and I decide to skip the fireworks, we downright shunned the grill for dinner and opted to simply heat up the leftovers. Happy Independence Day to you, too!

Okay, so spaghetti it is! But wait… why not get a little creative, I thought. We always microwave leftover spaghetti and I’m tired of it. I remember when I lived in the South, we always fried our leftover spaghetti and it never disappoints. It’s been years since I last did it so I decided to revive this ritual tonight.

There’s really nothing to it. All you need is some butter, your leftover sauced spaghetti and a skillet. That’s it! And it’s awesome!

The butter is what makes this dish so don’t be bashful. Just make sure your spaghetti is already sauced and has been sitting in the fridge for at least a day. Please don’t do this with freshly cooked pasta. Enjoy it then save some for the next day. It’s also important that it’s not over-sauced. You don’t want it too wet or it won’t crisp up, which is the whole point of this dish.

After you’ve tried this, maybe the next time you make spaghetti, it’s for this reason.

You’re welcome.

1 serving of Leftover Spaghetti
2 Tbs. of butter (not oil)
A handful of finely chopped scallions

Take the leftover spaghetti out of the fridge and let it sit in room temp for at least half hour. Then mix in some scallions.

Heat skillet to medium high and add butter. When butter is melted, drop in the spaghetti and quickly spread it evenly across the pan and flatten it using a spatula. Let it fry for about 5 minutes or so.

Slide the pie onto a plate then flip it over and back onto the pan. Fry another 5 minutes then transfer to a platter and sprinkle more of the scallions or parsley.

Gobble gobble!

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