“Scaldare” is the Italian verb for “to heat” and so pasta riscaldata is simply re-heated pasta. Cooked pasta, coated with some olive oil and then reheated quickly in boiling water, can be very convenient as it allows you to prep and get ahead in the kitchen. And cooked pasta dressed with your favourite sauce and then sizzled back to a high temperature, tastes delicious as all the flavours mix and mingle, resulting in a perfect way to enjoy any leftovers. Best of all, pasta served this way is really, (really!) good for you. Cooking the pasta and cooling it before reheating changes the structure to resistant starch, which means our bodies treat it like fibre and help the good bacteria in our tums. The other bonus is that we absorb fewer calories from it too. So next time you are enjoying pasta, try it the Italian way, and let us know what you think. Here’s one of our favourite recipes to get you started…
