Pasta Frittata from Basilicata
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
4
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Calories
366 kcal
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Course
Main Course, Breakfast
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Cuisine
Italian
Pasta Frittata from Basilicata
Description
Pasta Frittata from Basilicata uses vermicelli pasta mixed with beaten eggs, garlic, anchovies, chili flakes, and fresh parsley. The preparation starts by cooking the pasta if uncooked then combining it with sautéed garlic and anchovies softened in olive oil. The mixture is seasoned with salt and pepper before adding the eggs and parsley.
Once combined, the mixture is poured into a non-stick pan and cooked over medium heat. The key step is browning the frittata well on one side until crispy, then carefully flipping it to cook the other side similarly to develop a firm texture and even crispness. The result is an egg-bound pasta dish with savory flavors from anchovies and a touch of chili.
This frittata can be sliced and served immediately, optionally garnished with additional parsley. It works well as a light main course or sliced appetizer and holds flavors typical of the Basilicata region’s rustic cooking. Variations with different pasta types or gluten-free pasta can be used to adapt the recipe.
Ingredients
- 9 oz vermicelli pasta cooked or uncooked
- 8 egg
- 2 cloves garlic peeled and chopped
- 4-6 anchovy fillet salted or in oil) chopped
- 1-2 teaspoons crushed red pepper flakes peperoncino flakes
- 1 handful parsley chopped, fresh
- salt to taste
- black pepper to taste
- extra virgin olive oil
Instructions
- If using uncooked pasta, cook the pasta in a large pot of boiling salted water until al dente, according to package instructions. Drain and let cool.
- In a large skillet, heat extra virgin olive oil over medium heat. Add the finely chopped anchovies, peperoncino flakes, and chopped garlic. Stir regularly until the garlic softens and the anchovies begin to break down. Be careful not to brown the garlic.
- In a large mixing bowl, combine the cooled pasta with the garlic and anchovy mixture. Add the already beaten eggs into the bowl with the chopped parsley, and season with salt and ground black pepper. Stir thoroughly until well combined.
- Pour the pasta and egg mixture into a large non-stick frying pan. Cook until the bottom side is nicely browned and slightly crispy. Then, carefully flip the frittata to cook the other side until it is similarly browned and crispy.
- Slice and serve the frittata immediately, garnished with additional chopped parsley.
Notes
- Other long pasta such as spaghetti, linguine, or bavette can substitute vermicelli.
- Use gluten-free pasta to make the dish suitable for gluten sensitivities.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 366 kcal
% Daily Value*
| Calories | 366kcal | 18% |
| Carbohydrates | 48g | 16% |
| Protein | 20g | 40% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 330mg | 110% |
| Sodium | 134mg | 6% |
| Potassium | 288mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 562IU | 11% |
| Vitamin C | 2mg | 2% |
| Calcium | 72mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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