RecipesMagazine

Pizza di Spaghetti

Pizza di Spaghetti
Pizza di Spaghetti might be just the main course you are searching for. This recipe serves 4. One serving contains 1368 calories, 36g of protein, and 84g of fat. From preparation to the plate, this recipe takes roughly 25 minutes. Head to the store and pick up eggs, parmesan, carrot, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. This recipe is typical of Mediterranean cuisine.

Instructions

1
In a large bowl, beat eggs, milk and Parmesan. Season with salt and pepper.
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Salt And PepperSalt And Pepper
ParmesanParmesan
EggEgg
MilkMilk
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BowlBowl
2
Add leftover spaghetti and combine well.
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SpaghettiSpaghetti
3
In a large 10-inch non-stick skillet, heat extra-virgin olive oil over medium heat.
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Extra Virgin Olive OilExtra Virgin Olive Oil
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Frying PanFrying Pan
4
Add spaghetti and egg mixture, spreading evenly and pressing down in pan. Cook until golden brown, about 8 minutes. Carefully invert onto plate, add a little more oil to the pan, and slide mixure back into skillet and cook the other side for 6 minutes. Turn out onto serving platter and cut into wedges and serve warm.
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SpaghettiSpaghetti
EggEgg
Cooking OilCooking Oil
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Frying PanFrying Pan
5
In a large pot, bring 6 quarts of salted water to a boil. When water comes to a boil, add pasta, stirring constantly for the first minute to help prevent spaghetti from sticking together. Cook until al dente, about 8 to 10 minutes.
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SpaghettiSpaghetti
PastaPasta
WaterWater
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PotPot
6
In a large saute pan, heat oil. When almost smoking, add olives and red pepper flakes.
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Red Pepper FlakesRed Pepper Flakes
OlivesOlives
Cooking OilCooking Oil
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Frying PanFrying Pan
7
Saute for 3 minutes over medium high heat. Reduce heat to low and carefully pour in tomato sauce and simmer for 10 minutes.
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Tomato SauceTomato Sauce
8
Drain pasta in a colander, reserving 1/4 cup pasta water.
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WaterWater
PastaPasta
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ColanderColander
9
Add pasta to the sauce and toss to coat completely.
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PastaPasta
SauceSauce
10
Add pasta water if you need to thin out the sauce a bit. Plate pasta and sprinkle with Parmesan cheese and basil.
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ParmesanParmesan
WaterWater
BasilBasil
PastaPasta
SauceSauce
11
In a large casserole pot, heat oil over medium high heat.
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12
Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes.
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GarlicGarlic
OnionOnion
13
Add celery and carrots and season with salt and pepper.
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Salt And PepperSalt And Pepper
CarrotCarrot
CeleryCelery
14
Saute until all the vegetables are soft, about 5 to 10 minutes.
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VegetableVegetable
15
Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick.
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Bay LeavesBay Leaves
TomatoTomato
16
Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
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SauceSauce
17
Add 1/2 the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
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Tomato SauceTomato Sauce
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BowlBowl
18
If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.
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SauceSauce
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Ziploc BagsZiploc Bags
DifficultyHard
Ready In25 m.
Servings4
Health Score48
CuisinesMediterraneanItalianEuropean
Dish TypesLunchMain CourseMain DishDinner
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