Torta di Pasta (Spaghetti Torte)

On one of my health crazy days, I spotted this big bag of whole wheat spaghetti at Costco for a very good price. I love the Veggie meatballs and falafels I get in Costco, and pair them with spaghetti all the time. They are really good.(DH doesn’t care for the real deal with meatballs..or maybe he does and I don’t know.) Anyway, I got this humungous amount of spaghetti, and it was raining spaghetti and fake meatballs once a week, and an occasional chinese noodle. And then, I finally got done with them. Phew…..Or so I thought.

Yesterday, while looking for something else in my pantry, I found a package mysteriously showing up. I was like: ‘I thought I was done with you guys!!!’. I didnt have any fake meatballs on hand, and I didnt want to make any either. I was thinking about making a Chinese style noodle dish with it, but I didnt have the essential soy sauce on hand. I suddenly remembered having seen Giada de Laurentis, make this baked spaghetti pie type dish once on TV. After a little googling and browsing, I arrived at the recipe: Torta di Pasta.

I did change the dish a little bit to use whatever I had on hand, and I should say this dish is very flexible and forgiving, because the pasta pie tasted awesome!

Ingredients:

1 package of whole wheat spaghetti(16 ounces)

3/4 cup of oil packed sundried tomatoes, drained

6 extra large eggs

1 can of sliced black olives, drained

2 tsp salt

1 tsp ground black pepper

1/2 cup of grated Parmesan cheese

1 tbsp olive oil

1/2 cup of marinara sauce, for garnish (optional)

Method:

Cook the spaghetti in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 10 minutes. (It takes a bit to cook whole what spaghetti than regular) 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 olives to blend. If you have fontina or mozzarella or any melting type of cheese you should add it here. Giada’s recipe calls for it, but since I didn’t have any on hand, I just skipped it. Add the cooled spaghetti mixture; toss to coat.

Preheat the broiler. Melt the oil in a 9 1/2-inch-diameter nonstick skillet over medium heat. Ensure that this skillet would be oven save, especially if it has a plastic handle. If you are unsure, wrap the handle in double layer of foil. 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.

Verdict: It was crispy and crunchy on the outside, and dense and eggy on the inside. It tasted like a crossover between an omlette and a pizza, with the olives and the sundried tomatoes. I served it with a drizzle of marinara sauce, to kind of dip it in. It tasted equally good the next day, when reheated. If I do it again, I will add more veggies to it, and probably add fontina or mozzarella, because the absence of it made it a tad bit dry, and a gooey cheese would have definitely helped there.

This goes to the Bake Off event that takes place every week at Versatile Kitchen.

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2 Comments

  1. Thanks for the beautiful entry. Sorry that I didn’t leave a comment before. Your email was sitting in the spam folder. I’ll include this in friday’s roundup.

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