Pan-Fried Truffle Spaghetti

  1. I finally got my first (ever) cast iron skillets – one of which was handed down (pre-seasoned) by my mom! When she reads this, she’ll laugh and make a joke about how hilariously southern it is that she handed down her skillet to me, to which I will respond in the most southern proper accent I could muster up, “well, I declare!” Being southern is so fun. I love the tradition and culture that follows, and food contributes to about 75% of that – in my mind at least. I’m looking for any reason/excuse to use it and learn it!
  2. I have about 3 pounds of leftover spaghetti sitting in my fridge – I haven’t quite mastered the art of ‘cooking for one’.

So here we are with leftover spaghetti and a hungry, and budget friendly woman (me) trying to spice it up so none of it goes to waste!

A couple of days ago after a busy day, all I wanted was real (not whole-wheat) spaghetti and a glass of red wine. Well, I’m still fresh out of college (ok it’s been a little over a year so maybe not as fresh as I’d like the sympathy for) and money is tight! I snagged a Publix brand box of spaghetti noodles and a jar of Publix brand marinara sauce and voila it was done and delicious – especially paired with a glass of wine (thank you, Trader Joe’s). HOWEVER, I have leftovers for literal days, I’m on day three now so I tried to spice it up a bit. Let me know what you think  –

  1. Heat cast-iron skillet to medium-high heat, once warmed, add 2 tablespoons of truffle olive oil. I grabbed mine from Your Dekalb Farmer’s Market outside of Atlanta, so good!

5574AD29-8A2A-4D4E-9802-86C998D1934F2. Allow leftover spaghetti to come to room temperature. If you’re really hungry – like I was — microwave for a few seconds to take the chill off.

3. After about two minutes of warming the skillet and then the oil, add spaghetti. The amount is truly up to you, I added about a cup.

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4. Allow spaghetti to sizzle for about 5 minutes, then with the help of a spatula, flip spaghetti stack like a pancake to crisp the other side – let sizzle on opposite side for 3-4 minutes. I sprinkled with pink Himilayna salt (also from Dekalb Farmer’s Market – the place is amazing, everything is so cheap) and crushed red pepper for a little zing.

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5. Once noodles are crisp, top with dried parsley flakes and a little pinch of cheese and enjoy!

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