Name: Spaghetti Frittata
Yield: Makes 4 main-course servings
Ingredients: 8 ounces spaghetti, cooked, rinsed, cooled; 2 cups tomato-based pasta sauce, divided; 5 large eggs; 1/2 cup chopped fresh Italian parsley, divided; 1/2 teaspoon salt; 1/2 teaspoon ground black pepper; 1/8 teaspoon cayenne pepper; 5 tablespoons olive oil; 1 cup grated Parmesan cheese

Armandino Batali of Salumi in Seattle, writes: "My son, Mario Batali, may be the most recognizable foodie in the family, but the Batalis' interest in Italian cooking and culture goes back generations. My grandfather opened Seattle's first Italian-food import store in 1903. It was located just a few steps from where my restaurant, Salumi, is now, and it's one of the things that inspired me to get into the business.

"The idea behind Salumi was to create a restaurant, deli, and meat factory in one place, just like the salumerias in Italy. We're known for homemade sausages and salami, but we also attract a large lunchtime crowd. Some of the specials, like the meat loaf and frittata, have been in our family for years. They're also easy to make at home."

Here's a great way to use leftover pasta or any pasta or marinara sauce.

Recipe notes

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