Torta di Pasta

Recipe courtesy Giada De Laurentiis

Show: Everyday ItalianEpisode: Lavish Leftovers

Rated: 4 stars out of 5Rate itRead users' reviews (104)

RECIPE
COMMENTS & REVIEWS(104)

Cook Time:
18 min
Level:
Intermediate
Yield:
6 servings

Times:

Prep: 20 min
Inactive Prep: 30 min
Cook: 18 min
Total:: 1 hr 8 min

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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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Comments & Reviews

recipe Torta di Pasta
LYNNE Austin, TX 01-24-2010
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One of our favorite recipes
Rated: 5 stars out of 5

This is a good stand by recipe for me. I make it whenever I want something fast, easy and delicious. Can be cut into pieces... to serve as an appetizer with a dollop of marinara. To all those who rate it bland, remember that a recipe is just a guideline and can be changed to suite personal tastes. I sometimes use Egg Beaters instead of whole eggs and use much more fontina, since I love it. Adding garlic and basil, and roasted red peppers makes it different but very good. I like the idea other reviewers had of adding Italian sausage or chicken. I might try that next time. Maybe even arugula, another favorite flavor of mine. The concept of the dish is great just change it to suit your taste!Read more
recipe Torta di Pasta
Jeffrey J New Britain, CT 08-19-2008
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Great Recipe and Fun to Play With
Rated: 5 stars out of 5

This is a great recipe for college kids. Last night for dinner I made some pasta and sauce for friends. Today I used up the... left overs to make this lovely dish. It went over extremely well for breakfast. I threw in onions and chopped up leftover meatballs, which I think was key! I don't personally like this dish cold, I like it almost right out of the pan. Great meal!Read more
recipe Torta di Pasta
Anonymous 08-16-2008
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A little tweek and, PERFECT!
Rated: 5 stars out of 5

When I saw Giada make this, I had to try it! To make it a little more healthy, I used whole wheat pasta. I don't care for... the texture of sun dried tomatoes, so, I substituted a 10oz. jar of Classico Sun Dried Tomato Pesto (found with other jarred pasta sauces). Anyway, with these two "tweeks", it's a delicious and easy dinner for my family!Read more
recipe Torta di Pasta
julesha tucson, AZ 04-06-2008
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Awesome!!
Rated: 5 stars out of 5

This recipe was so quick and easy. My family and I just loved it. Not only did it taste great, but it also looked... beautiful. I did change the recipe slightly. I didn't have any fontina so I used mozzarella, added about a cup of mushrooms to the mix, and instead of using plain olive oil, I used the olive oil from the jar of sundried tomatoes. Yummy!Read more
recipe Torta di Pasta
Anonymous 01-29-2008
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great
Rated: 5 stars out of 5

I made this for lunch one day and my roommates (it's a bachelor pad here) loved it. The recipe is great for substitution,... since I didn't have some of the ingredients. I made some extra pasta so I added an egg, as well as a table spoon of tomato paste and I sauteed one onion and three large cloves of garlic. I also added only about one cup of Parm, but I think next time I'll do the 3/4 and then add some ricotta to lighten the mix. It came out dense, crispy, and really filling! Try it with a mesclun salad, baby spinach (another added ingredient to try!) and maybe a grilled piece of fish. Awesome!Read more
recipe Torta di Pasta
Debby Salinas, CA 12-20-2007
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Fatigue rescue recipe!
Rated: 4 stars out of 5

For those of you who complained that this recipe is bland, I recommend that you get more creative with what you used. I... drained and toweled dry my sun-dried tomatoes in oil...hence, no oily problem. I also added caramelized onions, which was the winning combo. I did add some red pepper flakes which gave some kick to this easy dish. I had a shredded cheese combo from Trader Joe's with Asiago, Parm and Fontina. It was just fine. I was tired and hungry, last night, and this recipe was really easy and fast. This will be a keeper recipe, because it's so easy.Read more