Torta Di Pasta

By norsegal8

The literal translation of torta di pasta is "cake made of pasta". What I particularily like about this recipe is that it makes for great finger food. All of the ingredients bind together and can be cut up into easy little servings, and it can be served at room temperature.

Ingredients

• salt
• 8 ounces dried spaghetti, or leftover cooked pasta
• 1/2 cup drained oil-packed sun-dried tomatoes, chopped
• 4 large eggs
• 3/4 cup freshly grated Parmesan cheese
• 3/4 cup grated Fontina cheese
• 1 1/2 tsp. salt
• 1/2 tsp. black pepper
• 1 Tbsp. unsalted butter
• 1 Tbsp. olive oil

Preparation

Step 1

IF USING DRIED PASTA, bring a large pot of salted water to a boil. Add the spaghetti and cook, stirring occasionally, until tender but still firm to the bite, about 8 minutes. Drain. In a large bowl, toss the spaghetti with the sun-dried tomatoes, then set aside to cool.

In a medium bowl, whisk the eggs, Parmesan cheese, fontina cheese, 1 1/2 tsp. salt and the pepper to blend. Add the egg mixture to the cooled spaghetti mixture and toss to coat.

Preheat the broiler. In a 9 1/2-inch diameter ovenproof nonstick skillet, melt the butter and oil 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 oven and broil until the top is golden brown, about 5 minutes. Let the torta cool in the skillet to room temperature, then invert it onto a platter. Cut the torta into wedges and serve.