My funny little trick to make leftover pasta creamy again.
We woke on Jan. 1 with with enough leftovers to feed us for much of the year to come. And it became clear, quickly, that our first dinner of 2019 would be another pasta party. I tasked my little sister with grating more cheese, and I set about reheating the remains, each batch of noodles already tossed with sauce from the night prior. That's when I saw it: a jar of something questionable and turbid, cloudy and faintly tawny.
It turns out, pasta water works just as well to animate leftover noodles in sauce as it does to bring the two together in the first place. I added generous splashes to each saucepan of noodles and stirred, watching as dried out, near-ossified pieces of rigatoni with clumps of congealed cheese turned back into a creamy, pesto-y affair. The starchy liquid—plus a little extra salt—brought new life to aglio e olio, and roused sedentary bucatini all'Amatriciana to its earlier glory.
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