Torta di Pasta
Torta di Pasta
- Level: Intermediate
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 382
- Total Fat
- 19
- Saturated Fat
- 9
- Carbohydrates
- 32
- Dietary Fiber
- 2
- Sugar
- 2
- Protein
- 20
- Cholesterol
- 161
- Sodium
- 462
- Total: 1 hr 8 min
- Prep: 20 min
- Inactive: 30 min
- Cook: 18 min
- Level: Intermediate
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 382
- Total Fat
- 19
- Saturated Fat
- 9
- Carbohydrates
- 32
- Dietary Fiber
- 2
- Sugar
- 2
- Protein
- 20
- Cholesterol
- 161
- Sodium
- 462
- Total: 1 hr 8 min
- Prep: 20 min
- Inactive: 30 min
- Cook: 18 min
Ingredients
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
Directions
- 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. Toss with the sun-dried tomatoes. Set aside to cool completely otherwise the hot pasta could curdle the eggs when you add them later on.
- In a large bowl, whisk the eggs, salt, and pepper, Parmesan, and fontina to blend. Add the cooled spaghetti mixture; toss to coat.
- Preheat the broiler. 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. Transfer the skillet to the broiler. Broil until the top is golden brown, about 5 minutes. Cool in the skillet to room temperature.
- Invert the torta onto a platter. Cut into wedges and serve at room temperature.
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