Spaghetti Frittata

Total Time:
55 min
Prep:
15 min
Inactive Prep:
--
Cook:
40 min
Yield:
2 frittatas (8 servings)
Level:
Easy

Ingredients

PASTA POMODORO:
    FRITTATA:

    Directions

    For the pasta pomodoro: Combine the tomato passata, olive oil, sugar, basil, garlic and 1 teaspoon salt in a wide, low-rimmed pot. Bring to a boil over medium heat, then reduce the heat and simmer, uncovered, for 20 minutes.

    Meanwhile, bring a large pot of salted water to a boil. Cook the spaghetti until al dente, according to the package instructions, then drain. Toss the spaghetti with the pomodoro sauce.Let cool.

    For the frittata: In a large bowl, mix the pasta pomodoro, Parmigiano-Reggiano, eggs, 1 teaspoon salt and 1/2 teaspoon pepper until well combined.

    Heat the margarine in an 8-inch shallow skillet over medium-low heat. Add half of the pasta mixture and spread it over the skillet, keeping it thickest in the middle and thinner toward the edges. Cook, undisturbed, for 3 to 5 minutes. Flip the frittata over and cook the reverse side for another 3 to 5 minutes. (The pasta should be warmed through, and the outside should be crispy and nicely golden.) Transfer the frittata to a plate and repeat the same process with the second half of the pasta. Serve warm or at room temperature.

    Notes

    Cook's Note: I prefer to use margarine instead of butter in this recipe, as it is less likely to burn.


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