Pasta Frittata

Preparation info
  • Makes


    • Difficulty


Appears in
Get in There and Cook: A Master Class for the Starter Chef

By Richard Sax

Published 1997

  • About


  • 1 tablespoon olive oil or butter
  • 1 red onion, cut into slivers
  • ½ red (


  1. Heat the olive oil or butter in a nonreactive 10- or 9-inch skillet, preferably nonstick, over medium-high heat. Add the onion, bell peppers, and garlic and sauté, tossing with a wooden spoon, until the vegetables are crisp-tender, about 6 minutes. Add the tomatoes, sprinkle with salt, and cook, stirring and tossing, until the liquid evaporates somewhat, 4 or 5 minutes.