Torta Di Pasta

Name: Torta Di Pasta
Yield: 6 appetizer servings or 4 main-course servings
Ingredients: Salt; 8 ounces dried spaghetti, or leftover cooked pasta; 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 cheese; 1 1/2 teaspoons salt; 1/2 teaspoon freshly ground black pepper; 1 tablespoon unsalted butter; 1 tablespoon olive oil

December 9, 2011

The literal translation of torta di pasta is “cake made of pasta.” What I particularly love about this recipe is that it makes for great finger food: All the ingredients bind together and can be cut up into easy little servings, and it can be served at room temperature. You probably won’t want to tell your guests that you’re serving them leftovers, and they’ll never know the difference.

Recipe notes

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