Frittata di Spaghetti (Spaghetti Frittata)
This is a wonderful Italian way to use leftover pasta by turning it into something completely different. The proportions are approximate and will depend on how much pasta is leftover. The pictures show this being made with about half a pound (uncooked weight) of spaghettini with anchovy and garlic (see the Notes section below for a link to the recipe) but it works equally well with most pastas and sauces, including tomato sauce. Use 8 eggs if you have a larger amount of leftover pasta or if you need to stretch the dish to feed more. Use either onion or garlic as the aromatic. Which you choose will depend on which better compliments the pasta. In this case, because the sauce had a lot of garlic, I chose onion to add a bit of a sweet note. If using a tomato sauce, I would have chosen garlic. Whether or not to use Parmesan cheese follows the same logic. Italians feel that cheese rarely goes with fish, like the anchovies in this sauce, so I didn’t use it.
Servings Prep Time
4people 10minutes
Cook Time
1hour
Servings Prep Time
4people 10minutes
Cook Time
1hour
Ingredients
Instructions
  1. Heat the oil in a 12 inch (preferably non-stick) sauté pan.
  2. Add the onion or garlic and sauté over medium heat until the onion is soft and caramelized or the garlic is fragrant.
  3. Add the pasta and sauce and heat gently.
  4. Toss the pasta a few times to be sure it heats evenly.
  5. Meanwhile, beat the eggs with salt and pepper to taste.
  7. When the pasta is heated through, spread it evenly on the bottom of the pan.
  8. If you cannot clearly see enough of a slick of oil on the bottom of the pan to protect the eggs from sticking, add a bit more. (Some sauces sop up the oil more than others.)
  9. Pour the eggs over the pasta, being careful to distribute them evenly.
  10. If using cheese, sprinkle it over the top of the eggs.
  11. Cover the pan and reduce the heat to low.
  12. Keep the eggs covered the whole time and move the pan around on the stove, even putting it off-center much of the time, to be sure the heat is evenly distributed around the bottom of the pan.
  13. Cook until the top of the eggs is just set. That is, there is no runny egg left. This will take approximately 25-30 minutes.
  14. When the eggs are set, slide them out of the pan onto a cookie sheet or pizza pan.
  17. Put the sauté pan upside down on the eggs and then flip the whole set-up over.
  19. Return the eggs to the heat, uncovered, for approximately 5 minutes to lightly brown the bottom.
  20. Slide on to a serving platter and cut in wedges to serve.
Recipe Notes

This is where you can find my recipe for Spaghettini with Anchovy and Garlic.

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