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Torta di Pasta

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  • Level: Intermediate
  • Total: 1 hr 8 min
  • Prep: 20 min
  • Inactive: 30 min
  • Cook: 18 min
  • Yield: 6 servings
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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

  1. 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.
  2. In a large bowl, whisk the eggs, salt, and pepper, Parmesan, and fontina to blend. Add the cooled spaghetti mixture; toss to coat.
  3. 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.
  4. Invert the torta onto a platter. Cut into wedges and serve at room temperature.