Pasta frittataThis is a perfect way to use leftover pasta, instantly lovable and easily varied; add whatever fresh herbs you like or use grains, bread, or potatoes instead of pasta (see the variations). And you don't even have to use long pasta; try this with rigatoni for more chew. From How to Cook Everything Vegetarian.
Makes: 4 servings
Time: 40 minutes, including cooking the pasta
1/4 pound spaghetti, linguine, fettuccine, or other long pasta or about 1/2 pound cooked pasta
4 tablespoons (1/2 stick) butter or extra virgin olive oil
Freshly ground black pepper
1 cup grated Parmesan cheese
1/4 cup chopped parsley or fresh basil leaves (optional)
1. If you're using dried pasta, bring a large pot of water to a boil and salt it. Cook the pasta until barely tender, somewhat short of where you would normally cook it. Drain and immediately toss it in a wide bowl with half the butter or oil. Cool it a bit.
2. Preheat the oven to 400°F. Put the remaining butter or oil in a large ovenproofRead More »from Mark Bittman on Shine: Pasta Frittata