Torta di Pasta
4 main-course servings or
6 appetizer servings
Spaghetti is bound together with eggs and cheese in this versatile dish (it literally means "cake made of pasta") that tastes great at room temperature. It can be served in wedges for a meatless dinner or in small squares as an appetizer or finger food. Either way, it's a good reason to make extra spaghetti and use the leftovers the next day in this recipe.
8 ounces dried spaghetti
1/2 cup drained, oil-packed sun-dried tomatoes, chopped
4 large eggs
3/4 cup freshly grated Parmesan cheese
3/4 cup freshly grated fontina or other mild cheese
1 teaspoon salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste
1 tablespoon unsalted butter
1 tablespoon olive oil
Bring a large pot of salted water to a boil. Add the spaghetti and cook, stirring occasionally, until tender but still firm to the bite, about 8 minutes, and drain. In a large bowl, toss the spaghetti with the sun-dried tomatoes, then set aside to cool.
