• 8 oz Spaghetti

  • 0.5 cup oil packed sundried tomato drained and chopped

  • 4 large Eggs

  • 1.5 teaspoons Salt

  • 0.5 teaspoon freshly ground black pepper

  • 0.75 cup grated Parmesan

  • 0.75 cup grated fontina cheese

  • 1 tablespoon unsalted butter

  • 1 tablespoon Olive Oil


  • 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.

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Posted by Rhonda56Report
This is yummy and quick when you have left over pasta..
Posted by harps59Report
i think i have just found how to use any leftover spaghetti.