One of my favorite dinners growing up was Twice Fried Pasta. It was something my mother just whipped up one night, this was probably the original “Crap in a Pan“. For some reason I haven’t had it in years so I attempted to recreate it from memory. The result was just as good as I remember if not better. This has to be one of the easiest dinners I’ve made in a long time and is great as leftovers either warmed up or even served cold.
- 1 Red Bell Pepper
- 1 Yellow Bell Pepper
- 2 Jalapenos-seeded
- ½ a Small Yellow Onion
- 3 Large Cloves Garlic
- 1 C. Chicken Broth (DO BULLION EQUIVILANT)
- ¼ T. Butter
- 2 T. Olive Oil + 3 T. for Pasta
- 2 C. Mushrooms
- ½ C. Shredded Parmesan Cheese
- 1 Box Rontini Noodles
- Blacken your bell peppers on the open flame of your stovetop or grill. (See my Roasted Bell Peppers post for instructions)
- Boil your noodles in 4 cups of water with the bullion in it until al dante.
- Drain and toss your noodles in 3 T. olive oil then set aside.
- In a Chopper (if you have one) or a food processor dice up your garlic, onions and jalapenos. (you can do this by hand, I’m just a little lazy when it comes to this step)
- Heat two tablespoons olive oil with your butter in a large frying pan.
- Add onion garlic and jalapenos to the pan and cook until fragrant.
- While this is going on remove core/seeds and slice up your bell peppers into bite size pieces.
- Add your bell peppers, pasta and mushrooms to your pan.
- Over medium/low heat allow your mushrooms and pasta to fry up and get a good crisp. (stirring only to keep your ingredients from burning.)
- Dump your pan contents into a bowl and toss with your parm cheese. You can add additional olive oil if you feel you need to, I like mine more dry.
- Serve and enjoy!