The ancient Romans only gathered once a week. That was enough forum.
Romans leave you groanin’? Well this fun pasta dish won’t.
Giada’s Torta di Pasta looks more dense and compacted than mine, but I loved my skillet spaghetti creation. Crisp on the outside, packed with lots of cheesy flavor and delicious sun-dried tomatoes throughout, it’s a really yummy dinner.
Torta di Pasta
8 ounces spaghetti
1/2 cup oil-packed sun-dried tomatoes, drained and chopped
4 large eggs
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
3/4 cup grated Parmesan
3/4 cup grated fontina
1 tablespoon unsalted butter
1 tablespoon olive oil
1. Cook the spaghetti in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain.
2. Toss cooked spaghetti with the sun-dried tomatoes.
3. In a large bowl, whisk the eggs, salt, pepper, Parmesan, and fontina to blend. Add the spaghetti mixture and toss to coat.
4. Preheat the broiler.
5. Melt the butter and oil in a 9 1/2-inch-diameter nonstick skillet over medium heat. Transfer the spaghetti mixture to the skillet, pressing to form an even layer. Cook until the bottom is golden brown, about 3 minutes.
6. Transfer the skillet to the broiler. Broil until the top is golden brown, about 5 minutes. Cool in the skillet to room temperature.
7. Invert the torta onto a platter. Cut into wedges and serve at room temperature.
Recipe from Everyday Italian by Giada De Laurentiis
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