Mix the leftover pasta with tomato sauce with some finely grated Parmigiano Reggiano and keep aside.

Grease a non stick frying pan with some extra virgin olive oil and heat it on the stove.

Dust the pan with breadcrumbs and add the leftover pasta.

Press down well to compact it into a “pasta cake”.

When the bottom has develop a nice crust, dust the top of the pasta with some more breadcrumbs and flip it over to fry the other side.

When the pasta has a golden crust on both sides is ready.

Remove from the frying pan and serve immediately.