Frittata di Pasta

Frittata di Maccheroni or Pasta Frittata is an ingenius way to use leftovers.

Naples is known for its pasta and for its creativity at cleverly arranging things, so this inventive dish combines those aspects of Neapolitan life in a delicious way. Naples residents prefer pasta asciutta (dry pasta) which they refer to as "maccheroni" regardless of its shape. And they eat a lot of it. This frittata takes leftovers and gives them new life, when too much pasta is placed on the table and can't be finished in that one meal. Any type will work, and when served with a salad it makes a substantial lunch.

Ingredients serving 4

• Left-over pasta, with any sauce you might have put on it
• Cheese of choice (including parmesan or mozzarella)
• 1 clove garlic, peeled and minced
• Left-over vegetables, if you have some cooked, chopped (spinach, zucchini or eggplant work well)
• 150 grams diced ham (optional)
• 4 eggs, beaten
• Salt and pepper to taste
• Extra virgin olive oil

Preparation

In a large skillet, add a bit of olive oil and saute the garlic until golden. Add the cooked pasta and saute it, stirring until it is warmed through. Add the vegetables and cheese along with the ham, if you're adding it, and stir a few minutes. Even out the mixture in the pan, then pour the beaten eggs over top, using a wooden spoon to "poke" at the pasta mixture to allow the eggs to penetrate through to the pan. Sprinkle with salt and pepper and cook until the bottom is firm. Slide the frittata out of the pan onto a plate, then add a bit of olive oil to the pan. Flip the frittata back into pan to cook the other side. When the egg is cooked, remove it from the pan, cut it into wedges and serve.