Torta Di Pasta

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 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

Recipe

• 1 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.
• 2 in a large bowl, whisk the eggs, salt, and pepper, parmesan, and fontina to blend. add the cooled spaghetti mixture; toss to coat.
• 3 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.
• 4 invert the torta onto a platter. cut into wedges and serve at room temperature.