Refried Spaghetti, or 'Spaghetti Lo Mein'
Okay, perhaps the name of this dish isn't the most accurate. It's closer to a Chinese Lo Mein dish, with the noodles nicely separated, coated evenly with highly flavored sauce. Try this method of prepapring spaghetti, and I guarantee you'll like it as a nice change of pace!
It's important to cook the noodles aldente for this dish, as overcooked spaghetti will tend to stick together. A nice advantage is that you can cook the pasta far in advance - even days - and keep it in a refrigerated container until ready to use. The recipe here makes enough for two servings.
- cold spaghetti, prepared from 8 ounces dry weight (half an average box)
- 2 tsp. olive oil
- 2 cloves garlic, minced or pressed
- dash of black pepper to taste
- 1 cup of your favorite spaghetti sauce