Pizza di Spaghetti

Name: Pizza di Spaghetti
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 4 servings
Cuisine: italian
Ingredients: 2 large eggs; 1/4 cup whole milk; 1/2 cup grated Parmesan, plus extra for garnishing; Sea salt and freshly ground black pepper; 2 cups leftover spaghetti with olives and tomato sauce, recipe follows; 1 pound dried spaghetti; 1/4 cup olive oil; 1 1/4 cups mixed olives, pitted and halved; 1/2 tablespoon red pepper flakes, plus more if desired; 3 cups tomato sauce, recipe follows; 1/2 cup grated Parmesan; 1/2 cup basil leaves, shredded; 1/4 cup extra-virgin olive oil; 1/2 cup extra-virgin olive oil; 1 small onion, chopped; 2 cloves garlic, chopped; 1 stalk celery, chopped; 1 carrot, chopped; Sea salt and freshly ground black pepper; 2 (32-ounce) cans crushed tomatoes; 2 dried bay leaves; 4 tablespoons unsalted butter, optional

Recipe courtesy of Giada De Laurentiis

Show: Everyday Italian

Episode: Pasta Primer

Pizza di Spaghetti

0 Reviews

Level: Easy
Yield: 4 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 4 servings

Calories

1416

Total Fat

86

Saturated Fat

23

Carbohydrates

130

Dietary Fiber

16

Sugar

26

Protein

41

Cholesterol

150

Sodium

1877

Total: 25 min
Prep: 10 min
Cook: 15 min

Level: Easy
Yield: 4 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 4 servings

Calories

1416

Total Fat

86

Saturated Fat

23

Carbohydrates

130

Dietary Fiber

16

Sugar

26

Protein

41

Cholesterol

150

Sodium

1877

Total: 25 min
Prep: 10 min
Cook: 15 min

Ingredients

2 large eggs

1/4 cup whole milk

1/2 cup grated Parmesan, plus extra for garnishing

Sea salt and freshly ground black pepper

2 cups leftover spaghetti with olives and tomato sauce, recipe follows

Spaghetti with Olives and Tomato Sauce:

1 pound dried spaghetti

1/4 cup olive oil

1 1/4 cups mixed olives, pitted and halved

1/2 tablespoon red pepper flakes, plus more if desired

3 cups tomato sauce, recipe follows

1/2 cup grated Parmesan

1/2 cup basil leaves, shredded

1/4 cup extra-virgin olive oil

Simple Tomato Sauce:

1/2 cup extra-virgin olive oil

1 small onion, chopped

2 cloves garlic, chopped

1 stalk celery, chopped

1 carrot, chopped

Sea salt and freshly ground black pepper

2 (32-ounce) cans crushed tomatoes

2 dried bay leaves

4 tablespoons unsalted butter, optional

Directions

In a large bowl, beat eggs, milk and Parmesan. Season with salt and pepper. Add leftover spaghetti and combine well.
In a large 10-inch non-stick skillet, heat extra-virgin olive oil over medium heat. Add spaghetti and egg mixture, spreading evenly and pressing down in pan. Cook until golden brown, about 8 minutes. Carefully invert onto plate, add a little more oil to the pan, and slide mixure back into skillet and cook the other side for 6 minutes. Turn out onto serving platter and cut into wedges and serve warm.
In a large pot, bring 6 quarts of salted water to a boil. When water comes to a boil, add pasta, stirring constantly for the first minute to help prevent spaghetti from sticking together. Cook until al dente, about 8 to 10 minutes.
In a large saute pan, heat oil. When almost smoking, add olives and red pepper flakes. Saute for 3 minutes over medium high heat. Reduce heat to low and carefully pour in tomato sauce and simmer for 10 minutes.
Drain pasta in a colander, reserving 1/4 cup pasta water. Add pasta to the sauce and toss to coat completely. Add pasta water if you need to thin out the sauce a bit. Plate pasta and sprinkle with Parmesan cheese and basil.

Simple Tomato Sauce:

In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 to 10 minutes. Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
Add 1/2 the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.

Pizza di Spaghetti

Pizza di Spaghetti

Spaghetti with Olives and Tomato Sauce:

Simple Tomato Sauce:

Simple Tomato Sauce:

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