Disclosure: this is a sponsored article by Bertolli, compensation was provided. All views and recipes are my own.
Summer is officially here, and what better way to escape the heat than with a spaghetti frittata under the shade of a Pergola, Italian style?
Getting the family together for brunches al fresco, to celebrate the love of Italian life and food, this is what summers and Sundays are made for.
The beauty of an Italian meal, such as this spaghetti frittata, lies in the fact that it can be put together entirely of leftovers and a jar of Bertolli® tomato basil pasta sauce. And it must be shared with friends and family every time.
Kids and grown ups alike are sure to love this beautiful brunch centerpiece.
That being said, I prefer to cook fresh spaghetti for this dish, as It only needs to be cooked half way and finished up in the oven, coated in the smooth tomato Bertolli sauce and some custardy eggs.
Serve with little bowls of extra sauce for dipping, sprinkle some fresh basil on top, kick back and just enjoy life. “Il Dolce Far Niente “ as the Italians say, or the sweetness of doing nothing at all, blissful laziness! When was the last time you had some of that?
A pitcher of freshly squeezed orange juice would be the perfect pairing for this rustic but satisfying Italian meal, bursting with flavor and comforting texture.
This is a simple vegetarian version of spaghetti frittata, but really any kind of spaghetti would work here. Do you have some meatballs leftover in the fridge? Throw them in the spaghetti frittata. Prosciutto slices? Divine, even more delicious. How about olives, salty capers and anchovies for a puttanesca style spaghetti frittata? Endless variations of this perfect Italian meal can be thrown together based on season and your pantry contents.
Viva Bertolli® and join me in celebrating 150 years of delicious Italian food, friends and family. Felice Anniversario and Buono Appetito! Visit Bertolli on Facebook , Pinterest and Twitter for more inspirations and ideas to bring Tuscany to your table.
- 1/2 lb spaghetti
- 1 jar Bertolli Tomato Basil Sauce
- 1 tsp extra virgin olive oil
- 1 1/2 c mozzarella cheese
- 1/4 c parmigiana reggiano cheese
- 1/3 c heavy cream
- 8 eggs
- 1/2 tsp sea salt to taste
- Black pepper to taste
- 1/2 tsp red pepper flakes
- 4 sprigs basil
Preheat your oven to 350”F.
Bring a large pot of water to a boil and season it well with sea salt. Boil the spaghetti for half the time suggested on the package. Drain and quickly toss with 1 tsp of olive oil. Coat with 1 1/2 cups of the Bertolli sauce and set aside.
Heat up a medium cast iron skillet on medium low flame and butter it lightly all over.
In a medium bowl whisk together the eggs, cream and sea salt. Add the cheese and mix to combine, making sure to reserve a handful to sprinkle over the top.
Transfer the spaghetti to the cast iron skillet and pour the egg mixture on top. Shake the pan a little bit to make sure the eggs find their way to the bottom, and allow the dish to set for a couple of minutes.
Sprinkle with the reserved cheese and transfer to the preheated oven for about 25 minutes, until the spaghetti frittata is golden brown on top. Serve out of the pan, cut into wedges, sprinkled with the fresh basil and extra tomato sauce on the side.