You could boil them, but if your leftover pasta noodles are already al dente, they won’t be after you “re-cook” them in boiling water. I have a trick for reheating noodles that keeps them nearly al dente: gentle steaming.
Add about an inch of water to a medium sauce pan, place steamer basket into pot, throw in your leftover pasta and cover. Bring water to a boil and steam until noodles are just warm. I use this method when I am reheating any noodles, whether pasta or chinese noodles.
Tonight, I used the steam basket to warm linguine. It was leftover from the night-before-last when my son and I prepared Boeuf Bourguignon for dinner.
If you are interested in a burgundy beef that is mind-blowing, check out this recipe for Easy Boeuf Bourguignon . Note that I now add thickly sliced carrots to the stew. Also, I only use Santa Ema Cabernet Sauvignon for the wine in this recipe. Its bold flavor adds a richness to the overall flavor of the sauce making it memorable.