Preparation

The frittata di pasta is a Neapolitan masterpiece of resourcefulness. It transforms sad, congealed leftover pasta into something with textural contrast and structural integrity—crispy edges, custardy interior, and that concentrated sauce flavor that somehow intensifies overnight.

Assembly and Cooking

1. In a large bowl, beat together the eggs, grated cheese, milk, salt, and pepper until well combined.
2. Add the leftover pasta (sauce and all) to the egg mixture, stirring to coat every strand or piece. Let this sit for 5 minutes so the pasta absorbs some egg.
3. Heat the olive oil or butter in a 10-inch non-stick or well-seasoned cast iron skillet over medium heat.
4. Pour in the pasta-egg mixture, spreading it evenly. Press down gently to compact it.
5. Cook without stirring for 8-10 minutes until the bottom is golden brown and the edges are set. Reduce heat if it's browning too quickly.
6. Place a large plate over the skillet and flip the frittata onto it, then slide it back into the pan to cook the other side for another 6-8 minutes.
7. Alternatively, finish it under the broiler for 3-4 minutes instead of flipping.
8. Let rest for 5 minutes, then cut into wedges. Serve warm or at room temperature.

This works with spaghetti, penne, rigatoni—any shape, any sauce. Leftover mac and cheese makes an especially decadent version that children will actually request.