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.
















Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 80 reviews
By walnut121
on July 21, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Great recipe! The only changes I made were using gluten free pasta and adding a few more cherry tomatoes. It was great.
By totalktoj_8532611
Danville, CA
on April 07, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Very easy and great layers of flavor. I had left over tapenade and feta cheese so this recipe caught my eye. We had the left overs the next day for breakfast. I read through the comments on all of the interesting variations and, agree, that this could be made with anything you had on hand.
By foodeeee
Athens
on August 14, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
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.
Read all 80 reviews