Quick Recipe Version (TL;DR)
Quick Ingredients
- 3 cups (about 170 g) leftover cooked pasta (spaghetti, linguine, etc.)
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 3 garlic cloves, finely minced
- 1/4–1/2 tsp red pepper flakes
- 1/3 cup hot water or low-sodium broth
- 1/4 tsp kosher salt, plus more to taste
- 1/4 tsp freshly ground black pepper
- 1/4 cup finely grated Parmesan cheese, plus extra for topping
- 2 tbsp chopped fresh parsley (or a mix of parsley and chives)
- Optional: 1–2 tsp lemon juice or a pinch of lemon zest
Do This
- 1. Break up leftover pasta with your hands or a fork so it is not clumped; set near the stove.
- 2. In a large skillet over medium heat, melt butter with olive oil until foamy.
- 3. Add garlic and red pepper flakes; cook 30–60 seconds, stirring, until fragrant but not browned.
- 4. Add pasta and hot water or broth; toss constantly for 2–3 minutes until noodles loosen and are hot and glossy.
- 5. Season with salt and black pepper; remove from heat, then toss in Parmesan, herbs, and optional lemon.
- 6. Taste and adjust with more salt, chili flakes, herbs, or cheese; serve immediately in warm bowls.
Why You’ll Love This Recipe
- Transforms plain leftover pasta into a rich, cozy, late-night-style bowl in about 20 minutes.
- Built on simple staples you probably already have: butter, garlic, chili flakes, herbs, and cheese.
- Ultra-comforting but still light enough that it will not sit too heavy before bed.
- Easy to customize with whatever extras are in your fridge: a fried egg, leftover chicken, or quick veggies.
Grocery List
- Produce: Garlic, fresh parsley, fresh chives or green onion (optional), lemon (optional)
- Dairy: Unsalted butter, Parmesan cheese (or Pecorino Romano)
- Pantry: Leftover cooked pasta, olive oil, red pepper flakes, kosher salt, black pepper, water or low-sodium broth
Full Ingredients
Main Noodle Bowl
- 3 cups leftover cooked pasta (about 170 g cooked; long noodles like spaghetti, linguine, or fettuccine work best)
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 3 medium garlic cloves, finely minced (about 1 tbsp minced)
- 1/4–1/2 tsp red pepper flakes, to taste
- 1/3 cup hot water or low-sodium chicken or vegetable broth
- 1/4 tsp kosher salt, plus more to taste
- 1/4 tsp freshly ground black pepper
Finishing & Garnish
- 1/4 cup finely grated Parmesan cheese, lightly packed (about 20 g), plus more for serving
- 2 tbsp finely chopped fresh parsley
- 1 tbsp finely sliced fresh chives or green onion (optional)
- 1–2 tsp fresh lemon juice or a pinch of lemon zest (optional, for brightness)
- Extra red pepper flakes, for serving (optional)
Step-by-Step Instructions
Step 1: Get the leftovers and aromatics ready
Take the leftover cooked pasta out of the fridge. If it is stuck together in a tight clump, gently break it apart with your fingers or a fork so the strands are mostly separated. This helps the noodles reheat evenly and soak up the garlic-butter sauce instead of steaming in a lump.
Finely mince the garlic and chop the parsley (and chives or green onion, if using). Grate the Parmesan cheese if it is not pre-grated. Keep everything close to the stove so you can work quickly once the butter melts.
Step 2: Build the garlic-chili butter base
Place a large skillet or sauté pan over medium heat. Add the unsalted butter and olive oil. Let the butter melt completely and start to foam slightly; this should take about 1–2 minutes.
Stir in the minced garlic and red pepper flakes. Cook, stirring constantly, for 30–60 seconds, just until the garlic smells very fragrant and turns a very light golden color. Do not let it brown or burn, or it will taste bitter. If it starts to darken too quickly, lower the heat immediately.
Step 3: Loosen and warm the noodles
Once the garlic is fragrant, add the leftover pasta to the skillet. Pour in the hot water or broth around the edges of the pan. Using tongs or two forks, toss the noodles continuously in the garlicky butter, breaking up any last clumps.
Cook for 2–3 minutes, tossing often, until the noodles are fully separated, hot all the way through, and coated in a slightly thickened, glossy garlic-butter sauce. The liquid should mostly cling to the noodles rather than pool heavily in the pan. If the pan looks dry, add 1–2 tbsp more water or broth; if it looks too watery, keep cooking and tossing for another minute to let it reduce.
Step 4: Season and enrich the sauce
Sprinkle in the kosher salt and black pepper. Toss well to distribute the seasoning. Taste a noodle. It should be pleasantly seasoned but not salty yet, because you will be adding cheese, which is naturally salty.
Turn the heat down to low. Add the finely grated Parmesan cheese, scattering it over the noodles rather than dumping it in one spot. Toss steadily for 30–60 seconds. The cheese should melt into the hot butter and starchy liquid, creating a silky, clingy sauce that coats the pasta. If the sauce seems too thick or sticky, splash in another tablespoon or two of hot water and toss again until glossy.
Step 5: Finish with herbs and brightness
Turn off the heat. Add the chopped parsley and, if using, the chives or green onion. If you like a slight brightness to cut the richness, add 1–2 tsp of lemon juice or a pinch of lemon zest. Toss the noodles again so the herbs and lemon are evenly distributed.
Taste once more and adjust: add a pinch more salt if needed, extra red pepper flakes for more heat, or a bit more butter if you want it richer. The noodles should taste buttery, garlicky, lightly spicy, and fresh from the herbs.
Step 6: Plate and serve your cozy noodle bowl
Twirl the hot noodles into warm bowls, piling them high for a satisfying, late-night-style portion. Spoon any remaining garlic-butter sauce from the pan over the top. Shower with a little extra grated Parmesan, a pinch of chili flakes, and a few fresh herb leaves for color.
Serve immediately while steaming and glossy. This dish is at its best right off the stove, when the butter is still silky and the cheese is melty and smooth.
Pro Tips
- Use hot liquid: Warm water or broth helps revive cold pasta quickly and emulsifies with the butter and cheese into a smooth sauce.
- Do not rush the garlic: Keep the heat at medium and stir constantly. Pale, fragrant garlic tastes sweet and mellow; browned garlic can turn harsh and bitter.
- Grate cheese finely: Very fine shreds or powdery Parmesan melts more easily into the sauce and prevents clumping.
- Adjust chili to your mood: For a mild bowl, use 1/4 tsp red pepper flakes; for a proper late-night kick, go up to 1/2 tsp or add more at the table.
- Warm the bowls: If you have a moment, rinse your bowls with hot water first so the noodles stay hotter and saucier longer.
Variations
- Fried egg topper: Slide a sunny-side-up or jammy fried egg on top of each bowl and crack the yolk into the noodles for an extra-luxurious, late-night feel.
- Greens and garlic: Toss in a handful of baby spinach or chopped kale during Step 3. Cook until wilted before adding the cheese and herbs.
- Extra-cheesy version: Add up to 1/3 cup Parmesan and 1–2 tbsp of cream or half-and-half during Step 4 for a richer, creamier garlic-butter sauce.
Storage & Make-Ahead
This dish is designed for eating immediately and tastes best straight from the pan. If you do have leftovers, cool them quickly, then store in an airtight container in the refrigerator for up to 2 days. To reheat, add the noodles to a skillet with 1–2 tbsp water or broth and a small knob of butter. Warm gently over medium-low heat, tossing until hot and glossy again. You can prep the garlic and chop the herbs up to 1 day ahead and keep them covered in the refrigerator so the dish comes together even faster when the late-night craving hits.
Nutrition (per serving)
Approximate values for 1 of 2 servings: about 520 calories; 24 g fat; 11 g saturated fat; 55 g carbohydrates; 3 g fiber; 4 g sugar; 18 g protein; 680 mg sodium. Actual values will vary based on the type of pasta, cheese, and broth used, and how much extra cheese or butter you add at the end.
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