Expand your pasta game with this authentic pasta frittata from The Pasta Book by Gennaro Contaldo, mentor to Jamie Oliver. Endless variations make it perfect for leftovers or fresh twists.
Preparation time: 20 minutes
Ingredients for 4 (basic pasta frittata)
How to make it
Preheat the oven to 200°C/gas mark 6. In a large bowl, beat the eggs, grate in the Parmesan, season with a pinch of salt and plenty of black pepper, then stir in the cooked pasta.
Heat 3 tablespoons olive oil in a 26cm ovenproof non-stick frying pan over medium heat. Add the mixture, cook for 5 minutes until the bottom is golden and crisp, then transfer to the oven for 5 minutes until set on top.
Carefully invert onto a plate, slide back into the pan, and bake for another 5 minutes until crisp underneath. Serve with extra grated Parmesan.
Tip: Using leftovers
Swap in 400g sauced leftover pasta. For pizzaiola style, use fusilli, top with 6 sliced ripe cherry tomatoes, 40g fontina, fresh basil, and Parmesan before final bake.
Spring variation
Sauté 1 sliced onion in 1½ tbsp olive oil. Add strips from 6 pancetta slices, fry 2-3 minutes. Stir in 200g peas and 400ml hot water; simmer 10-15 minutes until evaporated, then cool. Mix into egg base with chopped leaves from 4 mint sprigs and juice of 1 lemon. Bake as above, serve with Parmesan.
From The Pasta Book by Gennaro Contaldo, €9.99.
