This has got to be the most creative way to use left over pasta. As I pack up my life in NYC and prepare for my San Francisco departure, I have been trying to find ways to finish my left over food that I can’t ship. Alas, I found this crispy, cheesy gem. Enjoy!
What You Need:
– 8oz spaghetti
– 1/2 cup oil packed roasted red peppers
– 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
Cook your pasta, using a little salt in your boiling water until tender but still firm to the bite. Drain your pasta completely, adding roasted red peppers into the mixture.
Set the pasta aside to cool completely (this is incredibly important, otherwise you could curdle the eggs when you add them later)
In a separate bowl, whisk eggs, salt and pepper together until well blended. Mix in cheeses to blend. Once the spaghetti is cooled, add egg mixture and toss the pasta until coated.
Preheat your broiler. Melt butter and oil in a large 9 1/2-inch diameter skillet on medium heat. Once the skillet is heated, add the pasta mixture and press down evenly with a spatula. Cook the pasta until the bottom is brown (depending on your stove this can be 3-10 minutes). Once the bottom is browned, transfer skillet to the broiler. Broil until the top is a golden brown, about 5-10minutes.
Cool the skillet to room temperature and place torta onto a platter to cut.
Things to consider:
The original recipe calls for sun dried tomatoes, but I had a jar of roasted red peppers and substited. I also made this with elbow pasta, edemame and black olives. Be creative and try different additives.
The first time I made this, I used parmesan and Romano cheese. It came out very rich, but was still tasty. As long as your cheeses are grated you really can substitute anything. Make sure whatever you are using, melts well with oils so your torta doesn’t fall apart.