What to do with a leftover Sunday spaghetti meal? Perhaps the best way to enjoy leftover spaghetti is to make a pan-fried egg dish using up that pasta with a few choice ingredients to transform it into a frittata that can be eaten hot or cold. This dish is a traditional recipe from the Campania region which is highly adaptable and uses up leftover pasta with whatever is at hand. Oh, and leftover frittata di pasta is delicious in between two slices of bread. Buon appetito!
4 Tablespoons of extra virgin olive oil
1 Sliced onion and 1 finely sliced red pepper
100g of assorted chopped ham, pancetta, sliced mushrooms, sliced tomato, chopped herbs mixture
300g of cooked pasta, it can be any shape, but spaghetti works best
75g grated cheese preferably parmesan or other hard cheese
Pinch of salt & ground pepper
8 Large free range eggs
Heat the oil in a frying pan over a medium heat. Add the onions and pepper and cook for 5 minutes until they start to become soft and the onion starts to brown. Add the assorted chopped ham mixture and stir for 2 minutes.
Pre heat the grill. Add the pasta to the pan and ensure all of the pasta is well integrated with the other ingredients. Sprinkle the cheese into the mixture and stir for a minute. In a bowl, break the eggs and add salt and black pepper to taste and beat. Pour the egg mixture over the pasta and cook for a further 5 minutes on a low heat. Place the pan under the hot grill and cook for a further 3 minutes to ensure the eggs are set. Carefully remove the pan from the grill and set to stand for a minute. With a spatula, gently remove the frittata from the pan, and if you’re feeling adventurous, place a large plate over the pan and turn the pan so that the frittata lands on the plate and not on the floor.
Garnish with fresh parsley and serve with a green leaf salad and a glass of delicious Donna Elvira Fringilla Falanghina.