Torta di Pasta

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.