HungryForever

PIZZA DI SPAGHETTI

Like a pizza, it’s crunchy on the outside and tender on the inside. Nearly any pasta shape with any sauce will do; as long as you liked the original serving, you’ll like the leftovers prepared this way.

Servings

Ingredients

1cup freshly grated Parmesan cheeseplus extra for garnish
cup ½whole milk
2 Large Eggs
teaspoon ½sea salt
teaspoon ½freshly ground black pepper
2cups leftover cooked and sauced pastasuch as spaghetti with Tomato Sauce with Olives
cup ½olive oil

Instructions

In a Large Bowl, beat the 1 cup of Parmesan cheese, the milk, eggs, sea salt, and pepper. Add the leftover pasta and toss to coat.
In a 10-inch-diameter nonstick sauté pan, heat the oil over a medium flame. Add the pasta mixture to the pan, spreading evenly. Cook until golden brown on the bottom, about 8 minutes. Carefully invert the pasta mixture onto a plate, then slide it back into the pan. Continue cooking until the bottom is golden brown and the mixture is heated through, about 6 minutes. Transfer the pasta mixture to a serving platter and sprinkle with Parmesan cheese. Cut into wedges and serve warm.