Scott’s Spaghetti Aglio e Olio Frittata 🤗

Goodbye microwaved leftovers, hello pasta frittata 👋 Life-changing!

Get the recipe:

Spaghetti Aglio e Olio Frittata
Recipe courtesy of Scott Conant
Level: Intermediate
Total: 30 min
Active: 15 min
Yield: 6 to 8 servings

Ingredients

12 ounces leftover Spaghetti Aglio e Olio, recipe follows (see Cook’s Note)
6 large eggs
1 cup freshly grated Parmesan, plus more for serving
Kosher salt
1/4 cup neutral oil
Olive oil, for drizzling

Spaghetti Aglio e Olio:
Kosher salt
1/4 cup extra-virgin olive oil
1/2 pound good quality dried spaghetti
3 garlic cloves, sliced very thinly 
Pinch of crushed red pepper flakes 
2 tablespoons chopped fresh parsley, more to taste (optional)

Directions

Preheat the oven to 375 degrees F.

In a large bowl, toss together the cooked pasta, eggs, Parmesan and salt to taste together so the eggs just coat the spaghetti.

In a medium ovenproof sauté pan, heat the neutral oil over high heat. Once the oil begins to smoke, add the spaghetti mixture. Press the pasta flat until evenly distributed in the pan. Cook without stirring until a crust forms on the bottom of the pasta and it moves freely in the pan. Transfer the pan to the oven and cook 8 to 10 minutes.

Remove the pan from the oven. Cover with a lid and flip the frittata onto the lid. Carefully slide the frittata back into the pan to bake on the other side for 5 minutes more. Slide the frittata onto a serving plate. Finish with a drizzle of olive oil and sprinkle with Parmesan.

Spaghetti Aglio e Olio:
Yield: 2 servings

Bring a large pot of very well salted water to a boil. Heat the olive oil in a saute pan over medium heat. Start cooking the spaghetti.

While it cooks, add the garlic to the pan with just enough heat so that it sizzles gently. Add the crushed red pepper flakes. When the outside edges of the garlic are just starting to brown, add 1 cup of the pasta water and a pinch of salt. Keep cooking, shaking the pan to create an emulsion, until the oil and water mixture no longer has that very harsh raw garlic flavor.
When the pasta is al dente, drain it and add it to the pan, along with the chopped parsley, if using, tossing to coat. Serve immediately.

Cook’s Note

The recipe can also be made with 12 ounces plain cooked spaghetti.

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