Thursday, October 15, 2009

Leftovers for lunch...

Leftovers. Don't you love them? Have you ever loved a meal so much you made it just for the leftovers? I certainly have. To me a leftover is a perfect lunch the next day. A lady at work this week was saying that she only makes meals that can be leftovers! She lives alone, and will always prepare enough food for four people. She eats her fill, then puts the leftover serves into Tupperware and freezes them. When re-heating, she will add a few veggies perhaps (particularly if she has made a red chicken curry).

Now leftovers scream of a number of personality traits being needed to create them. One is that of a planner, who, like the woman from work, thinks ahead and is prepared. Another is that of the lazy person, who can't be bothered cooking so eats whatever is in the fridge. Another is perhaps a greedy guts, who always cooks far too much but longs to eat it. Which am I...

So, what is the best leftover meal? Lasagna is one dish that is certainly more solid the following day. And a curry always tastes better after being reheated. Pizza is good, but if microwaved becomes too soggy. Somethings dry out, others become smoosh. Others are perfection and made to be eaten later. My preference is currently pasta Puttanesca. The flavours seem to meld together well, the sauce thickens. It can be reheated without too much drying out, if you grate cheese over it before placing in the microwave. When my fella was away for three months recently, I made this dish once per week in order to have leftovers as it is so good.

Please make and enjoy. Use whatever pasta you like. I love the tube spaghetti. It's chunky yet slippery, so slurp it up.

Serves 4

300 g tube spaghetti
Good splash olive oil
3 garlic cloves, finely chopped
400 g diced tomatoes
½ c olives, pitted and finely sliced
1 chili, sliced
1 tbs capers, chopped
4 anchovies, chopped
Grated parmesan, to serve

Cook pasta according to packet instructions

Heat oil in frying pan over medium heat. Add garlic, cook for thirty seconds. Add tomatoes, olives, chili and capers. Cook for three minutes. Add anchovies, cook for a further two minutes. The sauce will become thick and delicious. Season to taste.

Pour sauce over cooked pasta. Add parmesan as desired.

Adapted from Australian Table magazine August 2007.

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