Spaghetti Tomato Frittata

Rich tomato and vegetable based sauces are so versatile that I keep some in my freezer as a base for multiple dinner options.  Belinda Jeffery's recipe was the inspiration for this dish which makes a great change from 'spag bol' .  With or without meat, it is delicious, great for lunch the next day plus the optional Harissa adds a real tastebud kick!  Belinda Jeffery's cookbooks are packed with so many flavour packed recipes and I encourage you to explore her books that also celebrate the Northern NSW idyllic lifestyle.  Enjoy!

pasta spaghetti frittata Feed Your Inner Cook

pasta spaghetti frittata Feed Your Inner Cook

     

Serves            4   -  depends on quantity of pasta cooked

                       (this recipe makes extra sauce so you can freeze some for later)

Preparation    5 minutes 

Cooking         20 - 30 minutes for sauce ( also pasta cooked during this time) 

                       TIP:  sauce could be pre-cooked or use from reserved frozen storage

                       then 10 minutes for frittata on stovetop plus a few minutes under grill

Ingredients

Sauce

Australian Olive Oil

2 large onions - finely diced

2 cloves garlic - crushed

shake dried chilli flakes   OR 1/2 - 1 red chilli finely sliced

2 red capsicums - diced

4 - 5 ripe tomatoes - chopped

1 tablespoon Tomato Paste

2 tablespoons Sun-dried tomato pesto

1/2 teaspoon sugar  (optional)

1 - 2 tablespoons Red Wine Vinegar  (add 1 , cook, then taste and add more if needed)

Handful fresh basil leaves - torn  NB a little for the sauce, most in the frittata mix and a little for garnish  (reserve the small leaves for garnish)

Option

a little shredded ham or bacon, or 100 gram beef/pork mince

Spaghetti OR  Angel Hair pasta     100 - 150 gram  approx

Olive oil for tossing after drained

Frittata mixture

5 eggs

20 gram grated fresh Parmesan cheese

The reserved small Basil leaves

Australian Olive Oil

100 gram soft goat's cheese  OR  mild crumbly fetta  OR a little cheddar cheese grated

pepper to taste (optional salt - depends on saltiness of cheese used)

Harissa Yoghurt  to serve separately

1/4  - 1/2 cup greek yoghurt  mixed with 

1/4 - 1 tablespoon Harissa   (add a dash at a time for your taste preference)

Method   I use a 24cm frypan (with a lid) suitable for stovetop and also ovenproof (no lid needed in oven)

Cook the pasta according to packet directions until just al dente. Drain and stir with a splash of olive oil to stop strands sticking together. 

 

While the pasta is cooking - make the sauce.

Heat a little oil in pan add onion and cook gently on medium until softens.

Add the  garlic and chilli and meat if using.

Increase heat a little and stir in the capsicums,cooking for a few minutes

Mix in  tomatoes then the paste and pesto along with sugar and half the vinegar.

Reduce to low and cover with lid.  Simmer gently approx 10 -15 min.  

Sauce is cooked when most of liquid is absorbed.  Spoon will run through and mix will separate in pan.

Remove from heat.  Taste.  Add extra vinegar if needed.

Season with a little pepper and salt if needed.  Stir 1 tablespoon of basil leaves through.

TIP:  I use half of this sauce mixture with the pasta and save the remainder in the freezer for next time.

Using the pasta pan - toss the sauce through the prepared drained pasta and stir well.

Whisk the eggs parmesan, most of the torn basil, pepper and optional salt together.

Pour the frittata mixture into the pasta/sauce and gently combine using tongs.

Wipe the frypan.  Warm a little oil on medium low.  NB  preheat oven grill to High

Pour the pasta /sauce/frittata mixture into the warmed frypan.

Stir regularly and gently, lifting the eggy mix up slightly to allow uncooked mix underneath to cook.  Continue until egg on top is no longer runny but just cooked.  Remove from heat.

Crumble the cheese over cooked frittata

Place pan under grill until top dries a little and slightly golden - usually only a few minutes

Remove from heat and either serve from the pan or slide onto serving plate.

Serve with reserved small basil leaves and bowl of harissa yoghurt and fresh tomato salad.

                                              Enjoy!   Colleen