Ingredients
- 3/4 pound spaghetti
- 9 tablespoons olive oil
- 5 garlic cloves coarsely chopped
- 1 small onion, thinly sliced
- 16 cherry tomatoes, halved
- 16 kalamata olives, pitted and halved
- 4 eggs
- 1 cup heavy cream
- 2 teaspoons kosher salt
- Freshly ground black pepper
- 1 teaspoon red pepper flakes, optional
- 6 fresh basil leaves, chopped
- 4 ounces fontina, grated
- 8 ounces feta, crumbled
- 8 ounces Parmesan, shredded
- Fresh basil leaves, for garnish
- Special Equipment: 10-inch cast iron skillet or nonstick ovenproof skillet
Directions
Preheat oven to 350 degrees F.
Bring a large pot of water to a boil. Generously add salt and 3 tablespoons of oil and add the spaghetti. Bring back to a boil and cook for 11 to 13 minutes until the spaghetti is just tender. Drain into a colander and rinse under cold water. Return the spaghetti to the pot and set aside.
Heat 2 tablespoons of the olive oil in a medium skillet over medium heat for 1 minute. Add the garlic and onion and cook for 3 minutes, stirring occasionally. Add the tomatoes, kalamatas, 1 teaspoon of salt and a few grinds of pepper and cook for an additional 5 minutes until the tomatoes begin to break down.* Remove the mixture from the heat and set aside.
Whisk the eggs and cream together in a large mixing bowl. Add the remaining teaspoon of salt, a few grinds of pepper, the red pepper flakes, basil, fontina, feta, 4 ounces of the Parmesan and the tomato mixture. Mix in the spaghetti.
Heat the remaining olive oil in the 10-inch skillet over high heat. Add the spaghetti mixture, reduce the heat to medium and cook for 5 minutes. Transfer the skillet to the preheated oven for 30 minutes until the center of the pie is set and the top is golden.
Remove from the oven and let cool for 10 minutes. Run a spatula around the edges and underneath the pie to loosen. Place a large plate over the skillet and invert the pie onto the plate. Place another plate onto the pie and invert again. Let the pie set for an additional 10 minutes.
Slice the pie into 6 to 8 pieces and garnish with the remaining Parmesan and basil leaves before serving.
*Cook's Note: You can help the tomatoes break down by crushing them with the back of a spoon as they get soft.
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By foodeeee
Athens
on August 14, 2011
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Loved this. It was very tasty and a great all in one dish. Paired it with rosemary roasted chicken. After reading through everyone's comments, I decided to add artichoke hearts and sundried tomatoes. I also doubled the basil and tomatoes. I used about half the salt (maybe even less because of the saltiness of the sundried tomatoes, cheese, and olives. Next time, I may add mushrooms and even more tomatoes.It's fun to play around with this recipe. Anything goes, you could even add some sausage when serving people who love meat.
By irishmermaid44_...
Long Beach, CA
on April 22, 2011
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This was very tasty and easy to make. Hubby cant have tomato sauce anymore, and this was perfect for him.
I will play around w/ it next time and maybe add pancetta and artichoke hearts.
By jukesgrrl
Tucson, AZ
on March 16, 2010
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I'm so sorry Food Network is no longer producing Hearty Boys shows. I enjoyed this program so much because a lot of thought was put into the original menus and the entertaining tips are top-notch. I've been taping the 4 a.m. Thursday programs so I can save some of my favorites.
This is one of my favorites of their recipes but I don't need a party to make it! I have left-over pasta a lot since day-to-day I cook for only two. The first time I made this I followed the recipe as I always do. After that I improvised. But I think the combo of the three cheeses is perfect and I won't mess around with that. Whoever said the dish needed salt must not have used the feta.
But this is a great dish for improvising with left-overs and I don't think the dish is too wrecked by using the skim milk that is in my fridge instead of going out to buy cream. I would do the cream for company, but for everyday, I feel better substituting, as the cheese is rich by itself. I also took suggestions in these reviews and used artichokes and mushrooms, which I am more likely to have on hand than olives. They go great with tomatoes.
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Thanks, Steve and Dan! I'll keep your Website bookmarked.
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