The literal translation of torta di pasta is “cake made of pasta.” What I particularly love about this recipe is that it makes for great finger food: All the ingredients bind together and can be cut up into easy little servings, and it can be served at room temperature. You probably won’t want to tell your guests that you’re serving them leftovers, and they’ll never know the difference.
Recipe information
Yield
6 appetizer servings or 4 main-course servings
Ingredients
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.
Step 2
In a medium bowl, whisk the eggs, Parmesan cheese, fontina cheese, 1 1/2 teaspoons of salt, and the pepper to blend. Add the egg mixture to the cooled spaghetti mixture, and toss to coat.
Step 3
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 at room temperature.
