pasta frittata

this is so incredibly simple - and good - that as M and i were polishing off yet another bit of leftover-pasta-turned-awesome-brunch, i realized i can't keep this from you any longer. this, peeps, is no more than yesterday's pasta plus farm fresh eggs, and no less than an age-old italian staple. that's right. the kind you most definitely need to know about.

you see, when it comes to just-made dinner time pasta, around my crib, it's al dente or bust. but what to do with the leftovers? because warmed again pasta will never have the toothsome edge that makes a pasta good.

this easy classic is, and has been, the answer. toothsome be gone. in it's place a bed of eggy goodness packed with flavor and texture. moist on the inside, slightly crispy on the out.

i'm not tellin' a lie when i say it's just eggs.



and pasta.



this one happens to be made from our winter staple pasta; a play on arrabbiata, this time with spaghetti, that includes olives and capers (remind me to tell you about it sometime). but trust me when i tell you that it works equally as well with a pesto'd penne, an angel-haired seafood, a garlic and oil linguini, a fusilli with broccoli rabe...

you name it, it'll work.

pasta frittata

any amount of leftover room temperature pasta, any kind
6-8 large eggs
salt and pepper
olive oil
10 inch oven proof skillet

serves 4

1. the number of eggs depends on the amount of pasta you have leftover. if it's close to a good 1/2 pound, 6 is enough. much less than that and 8 it is. whatever number you go with, put them in a big bowl and whisk. add salt and pepper, again use your judgement based on the pasta sauce. add the room temperature pasta, and stir gently allowing the egg to loosen up the pasta.

2. drizzle olive oil to film the bottom of the skillet and warm on medium. once warmed add the egg and pasta mixture. use a wooden spoon or spatula to even out the pasta and tuck it underneath the egg as best you can.

3. turn the heat to low and cover. let cook for approximately 5 minutes or until the egg begins to puff and cook around the edges. while the frittata is cooking, preheat the broiler.

4. when the egg is cooked around the edge but still runny on top, place under the broiler. broil for 2-3 minutes or until the egg on top is cooked. you can let the pasta get slightly crispy, or not. it's a matter of personal taste. i like it crispy.

when having a friend stop by for lunch, either someone you know, or yourself, flip it onto a plate and then back again on another. so that the pretty side is on top. if you're plain hungry and would rather put the niceties aside, flip it once, and chow.



ciao!