Recipe courtesy of Teresa Veniero

Spaghetti Frittata

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 frittatas in the summertime to take to the seaside. This is delicious Italian picnic food that will have you making extra spaghetti every time!
  • Level: Easy
  • Total: 55 min
  • Active: 45 min
  • Yield: 2 frittatas (8 servings)
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Ingredients

Pasta Pomodoro:

32 ounces tomato passata or canned diced tomatoes

1/4 cup olive oil 

1/2 teaspoon sugar 

3 fresh basil leaves 

1 clove garlic, crushed 

Salt

1 pound spaghetti 

Frittata:

1 ounce Parmigiano-Reggiano, grated

3 large eggs, beaten 

Salt and pepper

2 tablespoons margarine or unsalted butter (see Cook's Note) 

Directions

  1. For the pasta pomodoro: Combine the tomato passata, olive oil, sugar, basil, garlic and 1 teaspoon salt in a wide, low-rimmed pot. Bring to a boil over medium heat, then reduce the heat and simmer, uncovered, for 20 minutes.
  2. Meanwhile, bring a large pot of salted water to a boil. Cook the spaghetti until al dente, according to the package instructions, then drain. Toss the spaghetti with the pomodoro sauce.Let cool.
  3. For the frittata: In a large bowl, mix the pasta pomodoro, Parmigiano-Reggiano, eggs, 1 teaspoon salt and 1/2 teaspoon pepper until well combined.
  4. Heat the margarine in an 8-inch shallow skillet over medium-low heat. Add half of the pasta mixture and spread it over the skillet, keeping it thickest in the middle and thinner toward the edges. Cook, undisturbed, for 3 to 5 minutes. Flip the frittata over and cook the reverse side for another 3 to 5 minutes. (The pasta should be warmed through, and the outside should be crispy and nicely golden.) Transfer the frittata to a plate and repeat the same process with the second half of the pasta. Serve warm or at room temperature.

Cook’s Note

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