Saturday, July 12, 2008

Torta di Pasta (or Spaghetti Pie!)

I found this Giada recipe and loved not only the simplicity but how it made a light summer meal. I'm such a fall person its hard for me to come up with summer foods! This recipe came together really quick. Next time I make this, I will probably add some basil, garlic oil, and maybe some artichoke hearts or sausage to give it a bit more flavor. The recipe is definitely a good starter recipe that can be personalized to your own tastes.

Torta di Pasta
Source: Giada De Laurentis/Food Network

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.

In a large bowl, whisk the eggs, salt, and pepper, Parmesan, and fontina to blend. Add the cooled spaghetti mixture; toss to coat.

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.

Invert the torta onto a platter. Cut into wedges and serve at room temperature.

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