FRITTATA DI SCAMMARO
4 servings
Despite its name, this fried pasta cake has no eggs. Patience is rewarded when browning the pasta—don’t rush it or the seasonings will burn before the cake turns golden. If you have leftover pasta, this is a superb way to use it.
Have ready:
- 1 pound cooked spaghetti or angel hair pasta (from ½ pound dried)
Heat in a large nonstick skillet over medium heat until hot:
- ⅓ cup olive oil
Add and cook, stirring, until the garlic is fragrant, about 1 minute:
- ½ cup black olives, pitted and coarsely chopped
- ⅓ cup pine nuts
- ¼ cup golden raisins
- 3 tablespoons drained capers
- 4 anchovy fillets, chopped
- 3 garlic cloves, chopped
- ½ teaspoon red pepper flakes
Add the cooked pasta and toss with the olive mixture. Reduce the heat to medium-low and allow the pasta to brown, undisturbed, until golden, about 15 minutes. Flip the pasta cake and cook on the second side until browned, about 15 minutes more. Serve cut into wedges, garnished with:
- Lemon wedges
- Chopped parsley