Spaghetti Frittata Recipe

December 16, 2016  | Pasta Recipes | Vegetarian Recipes | egg | frittata | parmesan | pasta pomodoro | spaghetti 
Prep Time Cook Time Serves
25m 20m Makes 2 frittatas

Spaghetti frittata is a popular Italian way to use up leftover spaghetti and tomato sauce. My good friend Teresa who comes from Sorrento in the south of Italy makes these frittata in the summertime to take to the seaside. A delicious Italian picnic food that will have you making extra spaghetti every time!

Recipe courtesy of Teresa Veniero

 

INGREDIENTS

For the frittata:
  • 1 pound cooked pasta pomodoro (pasta with tomato sauce), recipe below
  • 3 large eggs, beaten
  • 1 ounce grated Parmigiano Reggiano
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 ounce (2 tablespoons) margarine, or unsalted butter (see cook's note)
For the pasta pomodoro:
  • 16 ounces tomato passata or canned diced tomatoes
  • 1 garlic clove, peeled and crushed
  • 3 whole fresh basil leaves
  • 1/4 cup olive oil
  • 1/2 teaspoon sugar
  • 1 teaspoon salt
  • 1 pound spaghetti

INSTRUCTIONS

Combine the tomato passata, garlic, basil, olive oil, sugar, and salt in a wide, low-rimmed pot. Bring to a boil over medium heat and then lower to a simmer. Simmer, uncovered, for 20 minutes.

While the pomodoro sauce cooks, bring a large pot of salted water to a boil, and add the spaghetti. Cook until al dente, according to the instructions on the packaging, and drain. Add the cooked spaghetti to the warm pomodoro sauce and toss to combine.

In a large bowl mix together your pasta pomodoro, eggs, Parmigiano, salt and pepper until well combined.

Heat the margarine in a small shallow skillet (approximately 8 inches in diameter) over medium-low heat. Add half of the pasta mixture, and spread it out over the surface area of the skillet keeping it thickest in the middle and thinner towards the edges. Cook the pasta, without disturbing, for about 3-5 minutes. Flip the frittata over and cook the other side for another 3-5 minutes. The spaghetti should be warmed through and the outside should be crispy with a nice golden color. Transfer to a plate and repeat the same process with the second half of the pasta mixture.

Serve warm or at room temperature.

COOK'S TIPS

I prefer to use margarine in this recipe instead of butter as it is less likely to burn.

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