Simple Sunday Supper — Spaghettini Frittata with Black Garlic

Well, it COULD have been a supper; it was actually Sunday lunch, but I like the alliteration the other way.

We had returned from Jamaica late Saturday night, and I had not cooked for a week.  The refrigerator had been emptied when we left.  We were hungry, so I made a late dinner of spaghettini, with a sauce of chopped salted anchovies and garlic sautéed in olive oil, to which I added one plum tomato peeled and diced, finished with salt and pepper, parsley, Parmesan cheese, and more Ligurian olive oil.  Quite tasty, but that’s not what the post is about.

Instead, it’s about the remaining pasta: leftover spaghettini with no sauce.  For a quick lunch on Sunday before going to a concert, I sautéed the pasta in olive oil, beat 4 eggs in a bowl, added grated Parmesan cheese, salt and pepper, and then dropped in the cooked pasta.  All of this was placed in the nonstick pan I used with the spaghettini, and cooked over moderate heat, covered, until it was browned on one side.  Then, I flipped the frittata over, and finished cooking the other side.  The frittata went onto a big serving plate, and I added toppings: chopped parsley, small pieces of black garlic, and more olive oil.  For a wine I went for a Colle Ticchio Cesanese from Lazio.  Altogether delightful.  So was the Prokofiev 5th Symphony at the concert.

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