Fried Pasta | Back to the Cutting Board

Food for Thought

Posted by Emily Print Recipe

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Have you ever heard of such a thing? I mean, I know you can fry pretty much anything, but fried pasta? I’ve never heard of that before. Well, I’m here to say fried pasta = yum!

A few weeks ago my boyfriend, Brandon, and I went to Copelands (who has a surprisingly crappy looking website despite being a fairly nice restaurant) and we were basically blindsided with this item. We had ordered spinach and artichoke dip as an appetizer and assumed that it would come with tortilla chips like every other restaurant we’ve ever eaten spinach and artichoke dip at (which is A LOT). But Copeland’s is not every other restaurant. The dip comes out with a plate of fried bow-tie pasta. At first we just looked at it in astonishment and even a little disgust, but neither of us are ones to turn away fried food so we tried one. Oh. My. God. I could eat them all day long. I would say pasta and fried food are my two biggest weaknesses, so to combine them is just ungodly.

The worst part is that the portion was ginormous. It was like 5 parts pasta to 1 part dip. AND WE COULDN’T STOP EATING THE PASTA EVEN WHEN WE FINISHED THE DIP. It was horrible in the most sinfully wonderful way. Both of us were completely full by the time our entrees came and we wound up having to take most of them home in a doggy bag.

We made a pact never to order an appetizer there again, but I don’t know if I’ll be able to keep to that. Fried pasta is way too good.

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July 2, 2008 at 1:17 am

Crap. Same problem of not being able to view the rest of the entry when I go to “continued”. Same white blank crap over the entry itself. Its looks like someone took a piece of paper and covered it. Dunno if that helps or not.

I hope you can figure it out. Wonder if its just MY browser? lol

Mary

(Reply)
July 17, 2008 at 6:46 am

I am Italian-American. I grew up on fried, left-over pasta that had been served previously with a tomato sauce and with Parmesan cheese. I think the left-overs are better than the fresh dish. You take a large non-stick skillet and heat up some extra virgin olive oil. When it is nearly smoking, toss in left-over pasta and stir-fry. Fry until you begin to get bits of carmelized tomato-cheese-pasta. Keep stir-frying. Serve hot. The slight crunchiness of the left-over pasta is addictive. Add crushed red pepper on top and more Parmesan if you want.

Joe Spinelli

(Reply)
July 24, 2008 at 1:48 pm

Fried spaghetti (usually prepared as a side dish for fish) has been a staple in our household for years.

Evangeline

(Reply)

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grace: i LOVE pineapple as a component of carrot cake, but it’s crushed and fully incorporated. i can see how it might be a little off-putting in this application....