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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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A recipe from Giada De Laurentiis, Everyday Italian for left-over pasta. Ingredients:
8 ounces spaghetti |
1/2 cup sun-dried tomato packed in oil, drained and chopped |
4 large eggs |
1 1/2 teaspoons salt |
1/2 teaspoon fresh ground black pepper |
3/4 cup grated parmesan cheese |
3/4 cup grated fontina |
1 tablespoon unsalted butter |
1 tablespoon olive oil |
Directions:
1. Cook the spaghetti in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain. Toss with the sun-dried tomatoes. Set aside to cool completely otherwise the hot pasta could curdle the eggs when you add them later on.
2. In a large bowl, whisk the eggs, salt, and pepper, Parmesan, and fontina to blend. Add the cooled spaghetti mixture; toss to coat.
3. Preheat the broiler. Melt the butter and oil in a 9 1/2-inch-diameter nonstick skillet over medium heat. Transfer the spaghetti mixture to the skillet, pressing to form an even layer. Cook until the bottom is golden brown, about 3 minutes. Transfer the skillet to the broiler. Broil until the top is golden brown, about 5 minutes. Cool in the skillet to room temperature.
4. Invert the torta onto a platter. Cut into wedges and serve at room temperature.
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