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(Spaghetti Frittata alla Grazia)

by Paulette Licitra
(page 3)

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Spaghetti Frittata alla Grazia

1/4 lb. spaghetti, cooked and already in a sauce
(leftovers work excellently) 3 medium eggs
3 tablespoons grated parmesan or Romano cheese
6 tablespoons olive oil

In a small bowl beat the eggs and the cheese together. Pour over spaghetti in a bowl, add salt and pepper to taste, and mix together.

In a medium frying pan (or small pan, depending how thick you want the frittata), heat oil until hot, but not smoking. Pour the spaghetti mixture into the pan, gently spreading the mixture to cover the width of the pan. Fry until the bottom has solidified and become golden.

Gently slide a wide spatula under the frittata to loosen any parts that may be sticking. To turn over the frittata, place a plate a little bigger than the size of the pan opening over the top of the pan. Invert the pan so that the frittata ends up in the plate, done side up. Slide the frittata back into the pan (uncooked side down).

When the underside becomes solid and golden, it's done! Place frittata on plate covered with paper towels to allow the oil to absorb. Let cool a little, remove paper towels and enjoy. (You can slice the frittata in wedge-like servings, like pizza.)

Serves 2 as a light lunch or snack.

Spaghetti Carbonara alla Massimo

1/4 lb. pancetta or bacon, chopped
5 tablespoons olive oil
3 medium eggs
1/2 cup pecorino Romano or parmesan cheese, grated
generous amount of fresh black pepper
1 lb. spaghetti

Fry the pancetta or bacon in the oil until done. In a large bowl beat the eggs and mix in the cheese.

Boil the spaghetti in salted water until al dente. Drain well and immediately pour hot spaghetti into bowl of eggs and cheese. Toss briskly immediately (the heat of the pasta cooks the eggs). When well tossed, add bacon and oil, and generous twists of the pepper mill. Toss again. Serve with extra parmesan cheese on the side for those who desire it. Serves four.

Penne Arrabiate alla Malena and Claudio

3 garlic gloves, chopped very fine
2 tablespoons red crushed pepper
3 tablespoons olive oil
1 2 lb. can whole plum tomatoes
large handful of fresh flat-leafed parsley, finely chopped (about 1/2 cup) 1 lb. penne pasta

Heat the oil and saute the garlic and pepper until the garlic softens, but before it turns brown. Add the tomatoes and salt to taste. Bring to a slow boil, then simmer over medium low heat for 15 minutes, occasionally stirring and breaking apart the tomatoes. Add the parsley, stir, and simmer for ten minutes.

Boil the penne in salted water until al dente. Drain and place into a large serving bowl. Add the sauce until coated, spoon extra sauce over individual servings if desired. Serves 4.