This is another favorite in our house. Its a fairly basic recipe that can be modified based on what ingredients you have on hand, and could be modified for other cuisine styles. I can think of a nice southeast Asian-style variation w/ peanuts and cilantro that would be good.

The basic idea is cooked spaghetti that’s tossed with a light sauce, then cooked with eggs and cheese in a large sautee pan until its a solid cake. You can slice this into wedges, and serve hot or cold (it works well as a party dish).

Items
  • 12″ Nonstick Sautee Pan with a heatproof handle (you’re going to broil in the oven).
  • 1 lb spaghetti or similar long pasta
  • 1 1/2 cups (about 4oz) finely grated Parmaggiano-Reggiano cheese, or another similar hard strong cheese.
  • 1 cup basil pesto
  • 5 large eggs, beaten (I don’t like this dish to be too eggy…if you like eggs, add another egg)
  • 1 Tbsp butter
  • 1/2 lb spinach leaves, washed and stemmed and chopped
  • 1 medium onion, diced
  • 1 cup greek kalamata olives in brine, pitted and chopped
  • 2 Tsp kosher salt
  • 2 Tsp black pepper freshly ground
Method
  1. Preheat the oven to 400F.
  2. Cook the pasta according to package directions until al dente. Drain pasta, rinse briefly, and allow to cool somewhat.
  3. While the pasta is cooking, sautee the onion in the sautee pan over medium heat in a little olive oil until soft. Add the spinach and sautee until the spinach is wilted. Set aside to cool.
  4. Toss pasta with pesto until strands are finely coated.
  5. Add the spinach mixture to the pasta, and toss to combine.
  6. Beat the eggs with the cheese, salt and pepper. Add the egg mixture to the pasta to coat.
  7. Melt the butter in the sautee pan over medium-high heat. Add the pasta mixture to the saucepan.
  8. Add the olives on top of the pasta, distributing evenly. Use a saucepan lid or something similar to press the pasta firmly into the pan and the olives into the pasta.
  9. Cook until the bottom sets, about 4-5 minutes.
  10. Place under the broiler for another 7-8 minutes until the top is golden brown and the eggs are completely cooked. I like mine a little crunchy around the edges, so I cook a little longer.
  11. Carefully remove the pan from the oven and let it rest on the stove for 5 minutes. Be sure to remember that the handle of the saucepan is hot (I always burn myself at some point when I broil with stovetop equipment, but then I’m an idiot).
  12. Invert the torte onto a cookie sheet. Let rest another 2-3 minutes.
  13. Carefully flip the torte so its right-side up again (with the olives on top). Cut into wedges and serve.

Serves 4-6 as a main course. Serves 12-15 as an appetizer.