TORTA DI PASTA

Torta Di Pasta image

Provided by quotFoodThe Way To

Time 40m

Yield 6 serving(s)

Number Of Ingredients 9

8 ounces spaghetti
1/2 cup sun-dried tomato packed in oil, drained and chopped
4 large eggs
1 1/2 teaspoons salt
1/2 teaspoon fresh ground black pepper
3/4 cup grated parmesan cheese
3/4 cup grated fontina
1 tablespoon unsalted butter
1 tablespoon olive oil

Steps:

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.

Nutrition Facts : Calories 364.9, Fat 18.1, SaturatedFat 8.2, Cholesterol 176.2, Sodium 977.8, Carbohydrate 31.6, Fiber 1.8, Sugar 1.3, Protein 18.7