Eggs - vegetarian
2/3 lb tubetti pasta
1 14-oz can San Marzano tomatoes, roughly chopped
1 garlic clove, peeled and cut in half
1/3 cup Parmigiano or Grana grated
6 tbsp extra virgin olive oil
Basil, salt and pepper
Bring a pot of water of a boil.
In the mean time prepare the sauce. In a saucepan over medium heat, warm 2 tbsp of olive oil and sautee garlic; when it's lightly golden add tomatoes with their sauce and basil and cook for about 10-15 minutes, season with salt (if tomatoes have not salt already). Discard garlic and basil.
Add salt to boiling water and cook pasta for 8 minutes, drain, toss with the sauce and let cool down to room temperature.
Slightly beat eggs with salt, pepper and cheese, mix well to combine then stir in pasta, making sure it's well combined. Be careful with salt because cheese is savoury, too.
In a non-stick skillet over medium heat, warm 2 tbsp of olive oil and pour evenly the eggs-pasta mixture. Let it thicken, allowing the liquid part to get to the bottom, lifting the edges to ease the process; cover with lid and lower heat to medium-low. Invert the "cake" onto a platter, warm the remaining olive oil and place the frittata back in the skillet, cover again with lid and cook for about 8 more minutes on medium-low heat. While cooking, shake skillet occasionally to avoid sticking.
When golden on both sides, slide the "cake" onto a serving platter and serve with a fresh salad and/or boiled-steamed-sauteed vegetables: in this way, it would be a complete meal.
- It can be served warm, cold or at room temperature
- It can be made with leftover pasta, if it's long pasta, chop it roughly so it will be easier to work with it.
- You can add prosciutto to the sauce or, better, peas or green beans or any other vegetable you may like.