Ingredients
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spaghetti8 oz
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oil-packed sun-dried tomatoes1/2 cups
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large egg4 quantity
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salt1 1/2 tsp
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black pepper1/2 tsp
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parmesan, grated3/4 cups
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fontina3/4 cups
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unsalted butter1 Tbsp
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olive oil1 Tbsp
Steps
- Cook spaghetti until aldente, about 8 minutes
- Drain and chop sun-dried tomatoes. Toss with pasta. Set aside to cool completely
- In a large bowl, whisk eggs, sat, pepper, parmesan, and fontina.
- Add cooled spaghetti mixture, toss to coat
- Preheat broiler
- Melt butter and oil in 9.5" nonstick skillet over medium heat. Transfer spaghetti mixture to skillet, pressing to form an even layer.
- Cook until the bottom is golden brown, about 3 min.
- Transfer the skillet to the broiler, and broil until the top is golden brown, about 5 minutes
- Allow torta to cool. Invert onto serving dish and cut into wedges. Serve at room temperature