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Anyone make pasta w aglio olio in advance?

Teraesa22 Dec 14, 2011 04:25 PM

I need to make a pasta dish the day before... Will it be soggy in oil if I make this the day before and how should I reheat it? ...it will also have rapini & sausage.

  1. roxlet Dec 14, 2011 04:35 PM

    It's so quick and easy to make, why wouldn't you make it right before you are eating it? If I HAD to make it ahead, I would make the pasta quite al dente, and reheat in the microwave. It's not the best way to make it, IMO.

    2 Replies
    1. re: roxlet
      Teraesa22 Dec 14, 2011 05:43 PM

      I totally agree with you and thats my problem... I have30+people coming and a toddler to manage on top of a multi course app and dinner menu so I can't do anything the day of or last minute. I'm thinking I can do a cream based sauce way in advance instead and just freeze and reheat.. I don't want anything to taste just greasy. Think that would be better-like a pesto Alfredo?

      1. re: Teraesa22
        roxlet Dec 15, 2011 05:22 AM

        Why wouldn't you make something that is typically made ahead -- like lasagna, manicotti or baked zitti? You can make them a week or more before your event, and freeze them, then just defrost the day before and bake. For 30 people, other kinds of pastas are going to create huge problems. I usually make several lasagnas for our New Year's Day open house. This year, since we have several vegetarians and Muslims attending, I plan on making manicotti with a marinara sauce, and a big bowl of small meatballs on the side. Both can be made ahead.

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