Pizza di Maccheroni

Maccheroni “Pizza” with Tomato, Basil and Parmesan


Preparation info

  • Difficulty


Appears in

The Classic Pasta Cookbook

The Classic Pasta Cookbook

By Giuliano Hazan

Published 1993

  • About

This unusual pasta dish is a specialty of a restaurant called “Principe” in Pompei. It is meant to be eaten cold but I’ve found it can be quite good warm as well.


  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon garlic, finely chopped
  • 1 ½ cups fresh roma tomatoes, peeled, seeded and ¼” diced
  • Salt
  • Freshly ground black pepper
  • 1 pound maccheroni (not elbow shaped)
  • ½ cup Parmigiano-Reggiano, freshly grated
  • 2 eggs
  • 2 tablespoons butter


  1. Fill a pot for the pasta with about 6 quarts of water, cover, and place over high heat.
  2. Put the olive oil and garlic in a 10-inch skillet and place over medium high heat. When the garlic begins to sizzle add the tomatoes. Season with salt and pepper and cook until the water the tomatoes release has evaporated. Remove from the heat and transfer to a mixing bowl large enough to accommodate the pasta later.
  3. Add 2 tablespoons salt to the boiling pasta water, add the maccheroni, and stir well. Cook until very al dente. When the pasta is done, drain well and toss with the sauce in the bowl. Add the Parmigiano-Reggiano cheese, mix well and let the pasta cool.
  4. Lightly beat the eggs and mix them in with the pasta. Heat the butter in a non-stick 10-inch skillet over medium heat until the butter foam begins to subside. Pour in the pasta mixture pressing it down with a spoon until it is quite compact. Cook until the bottom forms a nice golden brown crust. Remove from the heat, place a large flat platter upside down over the pan then flip it over making sure the “pizza” has come loose and remove the pan. Allow it to cool completely before serving or try it lukewarm.

Also good with: