Recipe: Torta di Pasta

4 Sep

So, we’ve all been there. We make too much spaghetti & we’re stuck eating spaghetti & meatballs for days…. or are we? Here’s a recipe for Torta di Pasta, or pasta pie. Just another way to use those leftovers so it’s not the same thing every night. I like to put pesto on my pasta pie. The sky’s the limit.


Torta di Pasta by Giada De Laurentiis

8 ounces spaghetti
1/2 cup oil-packed sun-dried tomatoes, drained and chopped
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 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.


2 Responses to “Recipe: Torta di Pasta”

  1. Nami | Just One Cookbook September 9, 2013 at 12:47 am #

    Pasta pie! This is my very first time to hear about pasta pie and loves the idea! We love pesto too and I’d include that too. :)

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