Leftover Pasta Frittata

I had actually been meaning to make this recipe forever, but since i don't often keep leftover pasta around i hadn't gotten around to it, but after my Pasta for Joanna i actually had some leftovers. Of course when i went to make the recipe i dindn't have half the stuff, and the tomato paste in my fridge was moldy, so i just made it as i could. I also cut the recipe down sort of arbitrarily.

So instead of telling you how i made it, i will just copy the original recipe i had intended to make, and you can try that. Mine was good, but i think that one would be better!

Spaghetti and Arugula Frittata
3 tbsp olive oil
1 onion, chopped,
1 clove of garlic, crushed
3 plum tomatoes, chopped
1 red chile seeded and chopped
2 tbsp tomato paste
2/3 cup white wine (or water)
2 1/2 cups of cool cooked spaghetti
6 large eggs
2 tbsp Parmesan
handful of arugula
2 tbsp of balsamic

Heat one tbsp of oil, saute the onion for 5 mins until softened. Add the garlic, tomatoes, and chile and cook for 4 minutes, stirring. Add the tomato paste, and wine. Simmer for 5 minutes. Remove from the heat, add the spaghetti, toss gently.

Break the eggs into a large bowl, and beat to mix. Add the spaghetti and sauce - mix gently.

Heat the remaining oil, add the spaghetti and egg mixture, and cook over low heat for 10 to 13 minutes, or until golden brown on the underside and almost set on the top. Meanwhile preheat the broiler.

Sprinkle with Parmesan and slide under the broiler for 30-60 seconds to melt the cheese and set the top. Let cool for five minutes, transfer to a plate. Top with arugula and sprinkle with balsamic.

A tasty and unique fritatta.

Above:

Pasta Fritatta

Ingredients

Mixing the pasta with egg

My version of tomato sauce