Pasta Frittata

Name: Pasta Frittata
Yield: 4
Cuisine: Italian
Ingredients: 2 tablespoons extra virgin olive oil; 750g leftover cooked pasta with sauce (about 4 cups); 8 eggs, lightly beaten

This is the best way I’ve found to use up leftover pasta that has a relatively dry sauce, such as tagliatelle Bolognese, orecchiette with broccoli and spaghetti aglio e olio. The photo here was made with leftover orecchiette with salsiccia & mushrooms (see video below) and was a great match with a glass of rosé from Austrian producer Pittnauer, their König rosé is made from organic Blaufränkisch with a splash of the unusual St. Laurent (mainly seen in Austria and the Czech Republic). You can make pasta frittata as a snack for 1 or 2 people with just a little leftover pasta and 2 eggs, cooking times will vary depending on the quantity of pasta and eggs.

Ingredients

2 tablespoons extra virgin olive oil
750g leftover cooked pasta with sauce (about 4 cups)
8 eggs, lightly beaten

Method

Heat oil in an oven-proof frying pan over medium heat.
Add pasta and cook for about 8-10 minutes, until heated through and starting to crisp a little, stirring occasionally with a metal spatula to turn the crisp bits as they stick to the bottom of the pan. Some sauces will stick more than others (such as those with tomato in them), just scrape them a bit more to remove as much of the crispy-stuck-on-bits as possible before adding the egg; I find it easiest to do this off the heat.
Pour in egg, reduce heat to low, cover and cook for 4-5 minutes, until mostly set.
Meanwhile, pre-heat an overhead grill on high.
Place pan under overhead grill and cook for a further 2-3 minutes until well-coloured, watching it closely.
Cut into wedges and serve with salad.