11 February 2011

Frittata alla putanesca

SO.  Colby listened to me.  He's pretty much the best gift giver ever when he listens.  The best part about getting multiple gifts that I already know about is that I get a "new" gift every day.  The other day, I got to crack open Bitchin' Kitchen and it's hilarious and filled with some pretty awesome looking recipes.  Nadia G's recipes sound incredibly straight  forward and reading through it made me crave frittata and pasta alla putanesca. The only logical thing was to combine the two.

Frittata alla putanesca (or, you know, fritatta the way a whore would make it)
1/2 lb angel hair pasta, boiled in salted water
1/4 c pesto
8 eggs
6 or so anchovy filets packed in oil, smushed into a paste
1 T+1 t anchovy oil
 1 c shredded mozzarella cheese
3 cloves garlic, finely minced or crushed
1 c cherry or grape tomatoes, halved
1 T capers (if packed in salt, rinse them)12 kalamata olives, pitted and roughly chopped

Magic mushrooms optional

Preheat oven to 350.  Grease a vessel (like a pie plate or an oven safe pan) with 1 t anchovy oil.  Toss cooked pasta with 1 T anchovy oil and pesto.  Set aside.  In a large bowl, whisk the eggs until sort of foamy.  Whisk in the anchovy paste.  Fold in cheese, tomatoes, garlic, capers, and olives.  Toss in the pasta and fold to coat all the noodles and evenly-ish distribute the goodies.   Pour everything into the pie plate and bake for ~35ish minutes or until the frittata no longer wobbles in the middle.
Fresh from the oven noms
p.s. check out my recap of our first week of community supported home cooking and Randi's post about cooking really delicious, healthy and cost effective meals!

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