What to do with leftover pasta? Generally not a difficult question to answer. After making Harvest Moon Pasta earlier this week, I had about half a box of cooked , unsauced linguine remaining. And what a coincidence: Mark Bittman wrote about throwing together pasta frittatas this week.
The best part of making this meal and reading his post is that while he includes a long, detailed recipe at the bottom of the article, he includes a simplified version just before:
You take any leftover pasta – 2 cups, let’s say – and you toss it in a nonstick pan, after heating a little olive oil in there. Then you turn the heat to medium low and just walk away for 10 minutes. The bottom will develop an amazing crust. You beat one egg, two if you’re feeling indulgent, and pour it over the top. Walk away for another few minutes, then slide that thing out and eat it.”
I, of course, followed the simplified version and started off with my linguine (along with some deli ham and grated pepper jack cheese that was also in the fridge) left alone on the pan. Next, I covered the pasta with the eggs (yes, I felt indulgent) and walked away again.
I left it all on the pan a little long: the bottom (which became the top) blackened a bit, though that was easily remedied with a sprinkling of grated cheese to mask the marks.
The resulting pasta frittata, however, was lovely. Mine was, perhaps, a bit oily since I had added olive oil to the leftover pasta before putting it in the fridge to keep it from sticking together. A topping of frisee (a la Couscous-Egg Souffle with Prosciutto and Frisee) therefore might have been nice to cut the oil but it was tasty as it was. (Mmm, cherry tomatoes would have been amazing, too. I’m going to have to plant a bush on my balcony pronto.)
My overall thoughts on pasta frittata: It’s a perfect (and simple) way to start a Saturday morning (especially when it’s my sister’s birthday–Happy Birthday Midori!).