- 350g spaghetti
- 200g canned whole peeled tomatoes, drained, deseeded and chopped
- 15 ml extra virgin olive oil
- 1 clove of garlic, chopped finely
- 2 fresh basil leaves
- pinch of sugar
- 100g freshly grated parmesan or pecorino romano cheese or a mixture
- 4 eggs
- 1 mozzarella (150 g in weight), diced or sliced
- 15 ml vegetable oil
- salt and pepper
Prepare the tomato sauce. Heat the oil in a frying-pan over a medium heat and sweat the garlic for a few minutes until soft and starting to caramelize. Add the whole peeled tomatoes deseeded and chopped, half of the basil and a pinch of sugar. Season with salt. Simmer over a gentle heat for at least 15 minutes; add more liquid from the tomato can if it gets too dry and looks like it might scorch or burn.
Put plenty of water on to boil in a large saucepan for the pasta and salt when boiling. When the sauce is half-cooked, that is, after about 10 minutes, cook the spaghetti until al dente; drain and put the spaghetti in a large heat-proof bowl.
Add the sauce to the spaghetti and mix in well. Let the pasta cool off slightly.
In a separate bowl, mix the eggs with the grated parmesan cheese, salt and pepper; mix into the slightly warm spaghetti.
Heat the vegetable oil in a non-stick, deep frying pan. Remove from the heat, add half the egg and pasta mixture, spread the sliced mozzarella over it and then add the remaining egg and pasta mixture It should be 4-5 cm high.
Return the frying pan back to the stove, and over a medium heat, cook the frittata evenly on one side, then slide it onto a lid.
Place the frying pan on top of the lid and with one swift move, carefully flip the lid so that the uncooked side is now in the bottom of the pan. Finish cooking it until crisp and golden-brown on both sides.