Enjoy a slice of Basilicata with this traditional Italian pasta frittata. This easy and satisfying dish is made with just a few ingredients and can be ready in only 25 minutes. Whether you're in a rush or simply want to enjoy a classic Italian recipe, this frittata delivers great flavor with minimal fuss.
History
What does the word frittata mean? There is an Italian expression ‘hai fatto una frittata’ which more or less means you have made a mess (figuratively or literately!). Perhaps, the expression came into being when a frittata was merely a way to use up whatever leftovers were in the fridge and not actually considered a culinary delight!
However, the humble frittata or Italian omelet (as it is sometimes called ) has gone up in the world and can be found on many English language and Italian recipe sites and has even had articles written about it!
There are a number of traditional recipes from different regions for pasta frittata, especially in Southern Italy, like this one for frittata di vermicelli di Basilicata. However, pasta frittata is a versatile dish that can include almost anything you have in the fridge, as long as it goes with pasta and eggs!
Of course, you don’t need to have leftovers to make a pasta frittata. Nowadays, many people just choose to make it from scratch. Some also deliberately cook extra the day before in order to make a frittata the following day.
Italians aren’t big breakfast eaters and what breakfast they do eat is normally sweet. So, frittata with or without pasta is not a typical breakfast choice here. It’s a quick light meal or snack.
This recipe from Basilicata has only a few ingredients but it’s very tasty. You may find the idea of anchovies in it strange, but I have to say they give it a great depth of flavor. To my mind, it tastes like pasta 'aglio, olio peperoncino' (yes it contains peperoncino!). So, if you like that pasta recipe you must give this one a try!
Ingredients
Pasta: Vermicelli is traditionally used in this Basilicata-style frittata for its fine texture, which blends seamlessly with the eggs. However, any long pasta such as spaghetti or bavette works well!
Eggs: They serve as the base of the frittata, binding the ingredients together and giving the dish its characteristic texture and taste. For the best results, make sure to use fresh, large organic eggs.
Garlic: Finely chopped garlic infuses the dish with a subtle, aromatic flavor that complements the other ingredients without overpowering them.
Anchovies: These small fish are potent in flavor and add a rich umami depth. You can use either finely chopped salted or oil-preserved anchovies. If using salted anchovies be sure to rinse them well.
Peperoncino Flakes: Add a gentle heat that can be adjusted according to personal taste.
Parsley: Fresh, chopped parsley not only adds color but also a fresh, herbal flavor that balances the richness of the eggs and anchovies.
Extra Virgin Olive Oil: Used for sautéing, it adds a hint of richness and flavor to the dish.
Expert Tips
Using a Non-Stick Pan: If using a regular skillet rather than a non-stick pan, make sure to use plenty of olive oil to coat the bottom and sides of the pan thoroughly. This will help prevent the pasta and eggs from sticking to the pan, ensuring that the frittata can be cooked evenly and turned or removed easily without breaking.
Flipping the Frittata: An easy way to flip the frittata is to use a large plate to cover the skillet, carefully turn the skillet upside down to transfer the frittata onto the plate, then gently slide it back into the skillet to cook the other side.
Alternatively, if you’re hesitant to flip it and you are using a broiler-safe pan (not a non-stick pan), you can finish cooking the top under a broiler for a few minutes until it’s crispy.
Step by Step Instructions
1) If using uncooked pasta, cook the pasta in a large pot of boiling salted water until al dente, according to package instructions. Drain and let cool.
2) In a large skillet, heat extra virgin olive oil over medium heat. Add the finely chopped anchovies, peperoncino flakes, and chopped garlic. Stir regularly until the garlic softens and the anchovies begin to break down. Be careful not to brown the garlic.
3) In a large mixing bowl, combine the cooled pasta with the garlic and anchovy mixture. Add the already beaten eggs into the bowl with the chopped parsley, and season with salt and ground black pepper. Stir thoroughly until well combined.
4) Pour the pasta and egg mixture into a large non-stick frying pan. Cook until the bottom side is nicely browned and slightly crispy. Then, carefully flip the frittata to cook the other side until it is similarly browned and crispy.
5) Slice and serve the frittata immediately, garnished with additional chopped parsley.
Storage and Leftovers
Allow the pasta frittata to cool to room temperature before storing. Place the cooled frittata in an airtight container and store it in the refrigerator. Properly stored, it will keep for up to three days.
To reheat the frittata, warm it in a skillet over low heat. This method helps to restore the frittata’s original texture and crispness. Alternatively, if you're in a hurry, you can microwave it to heat it up quickly.
FAQs
If you're making the frittata ahead of time, cook it just until the eggs are set but not overly browned. Let it cool, then cover and refrigerate. You can then reheat it until hot and slightly crispy on top. Alternatively, you can also cook the recipe as it is and serve it at room temperature!
Yes, you can cook the frittata in the oven. While the term 'frittata' originates from the Italian verb 'friggere,' meaning to fry, and it is traditionally fried in Italy, oven-baking is an alternative.
To oven-bake your frittata, preheat your oven to 350°F (175°C) and bake the mixture in a well-greased or lined oven-safe skillet or baking dish. Cook for about 15-20 minutes, or until the eggs are set and the top is slightly browned and crisp.
Apart from the eggs, which of course are standard, there are many different ingredients used in Italian frittatas. The main differences between an Italian frittata and a French omelet are that the ingredients in the former are mixed into the eggs before cooking, rather than placed onto the eggs after they have already started cooking in the pan. Plus, a frittata is always circular in shape, thicker than an omelet and takes longer to cook.
The French also don’t put pasta in their omelet! The Italians do and pasta frittatas are very popular and traditional throughout Italy. Whether as a result of frugality or necessity, the pasta frittata was most definitely born out of a desire to use up leftover pasta. Italians use both leftover plain pasta and leftover pasta already mixed with a sauce to make a pasta frittata.
More Recipes You May Like:
- Cavatelli pasta with peperoni cruschi
- Lagane with chickpeas
- Fettuccine with shrimp
- Bucatini with tomato and peppers
- Tortelli Piacentini
- Pasta with broccoli cream and pancetta
- Spaghetti frittata
If you make this pasta frittata recipe I’d love to hear how it turns out and if you liked it. Please leave a comment here on the blog or on The Pasta Project Facebook page. Looking forward to hearing from you.
Buon appetito!
Pasta Frittata from Basilicata
Ingredients
- 9 oz vermicelli pasta cooked or uncooked
- 8 eggs
- 2 cloves garlic peeled and chopped
- 4-6 anchovy fillets (salted or in oil) chopped
- 1-2 teaspoons peperoncino flakes
- 1 handful fresh parsley chopped
- Salt and pepper to taste
- extra virgin olive oil
Instructions
- If using uncooked pasta, cook the pasta in a large pot of boiling salted water until al dente, according to package instructions. Drain and let cool.
- In a large skillet, heat extra virgin olive oil over medium heat. Add the finely chopped anchovies, peperoncino flakes, and chopped garlic. Stir regularly until the garlic softens and the anchovies begin to break down. Be careful not to brown the garlic.
- In a large mixing bowl, combine the cooled pasta with the garlic and anchovy mixture. Add the already beaten eggs into the bowl with the chopped parsley, and season with salt and ground black pepper. Stir thoroughly until well combined.
- Pour the pasta and egg mixture into a large non-stick frying pan. Cook until the bottom side is nicely browned and slightly crispy. Then, carefully flip the frittata to cook the other side until it is similarly browned and crispy.
- Slice and serve the frittata immediately, garnished with additional chopped parsley.
Notes
Nutrition
Pin for Later:
If you are interested in buying some traditional pasta making tools check out my shop page (affliate links). Plus while you’re there why not order a copy of one of my pasta recipe cookbooks? They make great prezzies for pasta lovers!
veenaazmanov says
This recipe of Pasta is unique. Best as a snack option or festive Breakfast treat. Sounds easy and quick to make too. I have to give this recipe a go.
Leslie says
I'm kind of obsessed with this one! I would have never thought to make a pasta frittata! I love everything about this!
Mikayla says
A great frittata option and it was great for our lunch over the weekend. I will make this again soon as we re having a family pot luck gathering.
Veronika says
This was my first time making a pasta frittata and I loved it! The crispy edges were amazing and it's such a quick and easy dinner.
Yu says
I am always excited to try a new Italian dish. Combining cooked pasta with beaten eggs creates a unique texture and hearty flavors! I liked it and will make it again!
Sonja says
This reminds me so much of one of my favourite things my mom used to make: Fried leftover spaghetti. But yours is even better, as it has eggs and so much flavor from the anchovies!
Oscar says
I made this Italian pasta frittata and loved it! It’s simple, quick, and bursting with flavor. A great go-to recipe for busy days.
DK says
What a novel idea to have a pasta frittata! We skipped the anchovies but even so it turned out so great!
Nicole says
What a fun new meal to make with our leftover pasta! We love it so much I may just cook pasta especially for this!
Leslie says
I appreciate this recipe so much. You make this look so easy to make! Frittatas are the best!
Michel Bonnet says
Hello Jacqueline,
Thank you for the Frittata recipe. Delicious!
Questions: How long do I fry the Frittata before turning it over?
Do I fry it in Butter? or Olive Oil? or a mixture of both?
Do I let it crisp? One side? or two sides?
Thank you for your advise.
Michel.
Jacqui says
Thanks you for your comment Michel. I have altered the recipe to make a couple of things clearer. However, re cooking time it depends how long it takes for the frittata to brown. This can be affected by the size of your pan and how thick the frittata is. But basically you want both sides to be slightly browned and crispy. You don't need to add more oil and butter to cook the frittata, if you are using a non-stick pan. But, you can add a little of either if you prefer.
Helena says
This reminds me of my favorite childhood meal! Good memories and a very tasty recipe!
Nicole says
I fry the frittata, then grill the top as I find that easier than flipping it. This frittata sounds delicious, I have to try it! Thanks
Jemma says
I bet this is so delicious! Could you serve it with a sauce?
Kelli Kerkman says
I've made a handful of fritattas before, but never with pasta! Definitely going to try this.
danielle wolter says
I love the sound of this! I've never had an italian frittata before, and had no idea it was made with pasta. Yum!
Nathan Wyper says
such a simple and delicious looking recipe, love the peperoncino in this!
JoAnna Stellini says
I have made it with bolognese sauce and lots of grated cheese. Simply delicious !
admin says
That sounds delicious Joanna. I will have to try it next time I make bolognese! Have a lovely weekend!