Frittata di pasta

Name: Frittata di pasta (Pasta frittata)
Yield: Serves 4
Cuisine: Italy
Ingredients: about 400 g/14 oz leftover pasta, or 200 g/7 oz raw pasta; 50 g/1¾ oz Parmesan cheese, grated; 4 eggs; salt and freshly ground black pepper; 2 tbsp chopped fresh parsley; 4 tbsp olive oil; 30 g/1 oz/2 tbsp unsalted butter, cut into small pieces

Pasta frittata

Preparation info

Serves
4

Difficulty
Easy

Appears in

Anna Del Conte on Pasta

By Anna Del Conte

Published 2015

About

This is the best way to finish up any leftover pasta dressed with a vegetable or cheese sauce. Depending on how much pasta you have left, adjust the quantities of all other ingredients accordingly. Of course, you can also make the frittata from scratch, by cooking the pasta and then leaving it to cool.

Ingredients

about 400 g/14 oz leftover pasta, or 200 g/7

Europe
Italy
Main course
Pasta
Leftovers
Vegetarian
Mediterranean

Method

If you are using raw pasta, cook it in boiling salted water, drain, toss with 1 tablespoon of olive oil, and leave to cool. If you are using leftover long pasta such as spaghetti, cut the strands into short lengths of 10–12 cm/about 4 inches.

Put the cooked pasta into a large bowl and add the eggs, cheese, parsley, salt and pepper. Mix very thoroughly.

Preheat the grill. Heat th