Directions:
- Preheat oven to 350 degrees F.
- Bring a large pot of water to a boil. Generously add salt and 3 tablespoons of oil and add the spaghetti. Bring back to a boil and cook for 11 to 13 minutes until the spaghetti is just tender. Drain into a colander and rinse under cold water. Return the spaghetti to the pot and set aside.
- Heat 2 tablespoons of the olive oil in a medium skillet over medium heat for 1 minute. Add the garlic and onion and cook for 3 minutes, stirring occasionally. Add the tomatoes, kalamatas, 1 teaspoon of salt and a few grinds of pepper and cook for an additional 5 minutes until the tomatoes begin to break down.* Remove the mixture from the heat and set aside.
- Whisk the eggs and cream together in a large mixing bowl. Add the remaining teaspoon of salt, a few grinds of pepper, the red pepper flakes, basil, fontina, feta, 4 ounces of the Parmesan and the tomato mixture. Mix in the spaghetti.
- Heat the remaining olive oil in the 10-inch skillet over high heat. Add the spaghetti mixture, reduce the heat to medium and cook for 5 minutes. Transfer the skillet to the preheated oven for 30 minutes until the center of the pie is set and the top is golden.
- Remove from the oven and let cool for 10 minutes. Run a spatula around the edges and underneath the pie to loosen. Place a large plate over the skillet and invert the pie onto the plate. Place another plate onto the pie and invert again. Let the pie set for an additional 10 minutes.
- Slice the pie into 6 to 8 pieces and garnish with the remaining Parmesan and basil leaves before serving.
- *Cook's Note: You can help the tomatoes break down by crushing them with the back of a spoon as they get soft.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 942.17 Kcal (3945 kJ) | ||
| Calories from fat | 566.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 62.9g | 97% | |
|---|---|---|---|
| Cholesterol | 233.97mg | 78% | |
| Sodium | 1982.66mg | 83% | |
| Potassium | 675.55mg | 14% | |
| Total Carbs | 55.23g | 18% | |
| Sugars | 9.44g | 38% | |
| Dietary Fiber | 3.66g | 15% | |
| Protein | 40.23g | 80% | |
| Vitamin C | 25.7mg | 43% | |
| Iron | 3.1mg | 17% | |
| Calcium | 835.3mg | 84% | |
| Amount Per 100 g | |||
| Calories | 231.11 Kcal (968 kJ) | ||
| Calories from fat | 138.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.43g | 97% | |
|---|---|---|---|
| Cholesterol | 57.39mg | 78% | |
| Sodium | 486.33mg | 83% | |
| Potassium | 165.71mg | 14% | |
| Total Carbs | 13.55g | 18% | |
| Sugars | 2.32g | 38% | |
| Dietary Fiber | 0.9g | 15% | |
| Protein | 9.87g | 80% | |
| Vitamin C | 6.3mg | 43% | |
| Iron | 0.8mg | 17% | |
| Calcium | 204.9mg | 84% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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