Here is a tasty pasta frittata, a classic recipe of Italian cuisine, particularly from the southern region.
It is an easy and simple preparation, originally created to reuse leftover pasta and avoid waste by adding beaten eggs. To cook a perfect pasta frittata, the pasta (usually long pasta like spaghetti or linguine) should be cooked al dente.
You can enrich your frittata with other ingredients like tomato, as well as with cubes of mozzarella and salami. Everything is transferred to a non-stick pan and, indeed, fried in a little oil, browning it on both sides.
This is a very practical recipe, because you can prepare it in advance, or the day before (allowing the ingredients to rest results in even more flavor). Therefore, it’s a great dish for relaxing days or a nice picnic.
Also try these other appetizing recipes, perfect for preparing the day before:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 484.82 (Kcal)
- Carbohydrates 38.81 (g) of which sugars 0.74 (g)
- Proteins 19.19 (g)
- Fat 28.62 (g) of which saturated 7.33 (g)of which unsaturated 4.96 (g)
- Fibers 2.42 (g)
- Sodium 1,020.81 (mg)
Indicative values for a portion of 237 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Classic Pasta Frittata
- 1.1 lbs spaghetti
- 5 eggs
- 0.25 cups Parmigiano Reggiano DOP
- 0.7 oz basil
- 0.35 oz parsley
- 1 clove garlic
- 1 tsp salt
- 5.5 tbsp extra virgin olive oil
Preparation of Classic Pasta Frittata
In a large pot, boil lightly salted water and cook the spaghetti al dente.
Meanwhile, in a bowl beat the eggs with the grated Parmigiano, chopped basil and parsley, and the salt.
Drain the pasta, put it in a large bowl, and add two or three tablespoons of oil. Then pour the egg mixture over the pasta and mix carefully.
Now, put a pan on the stove with three tablespoons of oil and the crushed garlic clove. When the oil begins to smoke, remove the garlic and pour in the pasta mixture.
Level the surface and cook over high flame, browning the pasta frittata on both sides, turning it with the help of a large lid.
Finally, transfer the classic pasta frittata to a serving plate, garnish with some basil (or parsley) leaves, and serve immediately.
Tips for Spaghetti Frittata
You can enrich the basic recipe of this pasta frittata by adding 7 oz of mozzarella and 3.5 oz of salami, cut into small pieces.
Storage
The pasta frittata can be stored in the fridge, in an airtight container, for 2 days. When serving, reheat it in the oven at 320°F for about ten minutes.
FAQ
Can I prepare the pasta frittata the day before?
Of course. You can prepare this frittata in advance without any problem. In fact, the ingredients will rest and it will become even more appetizing.
Can I also use short pasta to make the frittata)
Yes, you can make the pasta frittata with other types of pasta, like ziti or penne. In this case, more eggs are needed.
