MICHAELIS' FAMILY RECIPES

TORTA DI PASTA

A recipe from Giada De Laurentiis

Italian Dinner

6 servings

INGREDIENTS

  • spaghetti
    8 oz
  • oil-packed sun-dried tomatoes
    1/2 cups
  • large egg
    4 quantity
  • salt
    1 1/2 tsp
  • black pepper
    1/2 tsp
  • parmesan, grated
    3/4 cups
  • fontina
    3/4 cups
  • unsalted butter
    1 Tbsp
  • olive oil
    1 Tbsp

STEPS

  1. Cook spaghetti until aldente, about 8 minutes
  2. Drain and chop sun-dried tomatoes. Toss with pasta. Set aside to cool completely
  3. In a large bowl, whisk eggs, sat, pepper, parmesan, and fontina.
  4. Add cooled spaghetti mixture, toss to coat
  5. Preheat broiler
  6. Melt butter and oil in 9.5" nonstick skillet over medium heat. Transfer spaghetti mixture to skillet, pressing to form an even layer.
  7. Cook until the bottom is golden brown, about 3 min.
  8. Transfer the skillet to the broiler, and broil until the top is golden brown, about 5 minutes
  9. Allow torta to cool. Invert onto serving dish and cut into wedges. Serve at room temperature

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