Recipes For 2004

Spaghetti Frittata

1/4 lb diced sausage (mild or hot) or ham
1 onion diced
1 small green pepper diced
5 tbsps live oil
16 oz can of plum tomatoes, drained and chopped
1 tbsps tomato paste
2 garlic cloves, minced
1/2 tsp dried thyme
1/2 tsp dried basil
1/4 tsp dried oregano
4 large eggs
4 tbsps freshly grated parmesan
salt and pepper to taste
3 cups cooked spaghetti (not Angel Hair)
4 oz. shredded or cubed mozarella
3 tbsps minced fresh basil leaves

In a frying pan over moderate heat, cook the sausage, onion and pepper until the sausage is bronwed and the vegetables are softened. Add the tomatoes, tomato paste, garlic, thyme, basil, organo, salt and pepper, stirring occasionally until it is thickened. Set aside.

In a bowl, whisk together the eggs, 2 tbsps of the parmesan, and salt and pepper until well blended.

In a 10” or 12” non-stick skillet, heat 2 tbsps of olive oil until it is hot but not smoking. Add the cooked pasta and toss until it is well coated with the oil. Flatten the pasta into an even layer, slightly up the sides of the pan. Pour in the egg mixture and cook the frittata over low heat, covered, for about 8-10 minutes, or until the bottom is golden. Remove from the heat and spoon the sauce over the pasta, smoothing the top. Sprinkle the top with the mozarella, the remaining parmesan, the minced basil leaves and 1 tbsp. olive oil and put the frittata under a preheated broiler about 6” from the top for about 4 to 5 minutes or until the cheese has melted and the top is slightly golden.

Remove from the oven, let it rest about 5 minutes and then slide it on to a platter and serve. This can be served warm, at room temperature or even cold.