Time
2 hours
Serves
4
Difficulty
Medium
Ingredients
340g spaghetti
200g canned whole peeled tomatoes, drained, deseeded and chopped
1-2 tablespoons extra-virgin olive oil
1 garlic clove, finely-chopped
2 fresh basil leaves
pinch of sugar
113g freshly grated parmesan or pecorino romano cheese or a mixture of 4 eggs
1 fresh mozzarella (about 113g in weight)
1 tablespoon vegetable oil
salt and pepper to taste
Method
First, prepare the tomato sauce. Heat the oil in a frying pan over medium heat and saute the garlic for a few minutes until soft and starting to caramelize. Add the tomatoes, half of the basil and a pinch of sugar. Season with salt. Simmer over a gentle heat for at least 15 minutes.
When the sauce is simmering, cook the spaghetti in plenty of boiling salted water and drain when al dente. Put the spaghetti in a large heat-proof bowl and add the warm tomato sauce. Mix well and let the pasta cool slightly.
Slice the mozzarella thinly. Mix the eggs in a bowl with the grated parmesan cheese, salt, and pepper and add the eggs to the spaghetti when still slightly warm.
Heat oil in a non-stick, deep frying pan, take it off the heat and add half the egg and pasta mixture. Spread sliced mozzarella over it and then cover with the remaining pasta.
It should be 4-5 cm high. Put the frying pan back on medium heat and cook the frittata evenly on one side. Then slide it onto a lid. Place the frying pan on top of the lid and with one swift move, carefully flip the lid so that the uncooked side is now in the pan. Finish off by cooking it until crisp and golden-brown on both sides.
The frittata can be served warm but tastes even better cold.
