Name: Pasta Frittata with Warm Puttanesca Sauce & Basil-Arugula Salad
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 1 ½ (142 g) pkg baby arugula; 3 tbsp capers; 15 eggs; 1 small pkg fresh basil; 6 cloves garlic; 3 small pkgs grape tomatoes; 1 small bunch Italian (flat-leaf) parsley; 0.375 cup Kalamata olives, pitted; 1 ½ lemons; 85 g Parmesan cheese; 3 shallots; 340 g spaghetti pasta; black pepper; crushed red pepper; extra virgin olive oil; Italian seasoning; pure maple syrup; salt

Pasta Frittata with Warm Puttanesca Sauce & Basil-Arugula SaladPasta Frittata with Warm Puttanesca Sauce & Basil-Arugula Salad — a 45-minute dinner recipe with 18 ingredients, serving 6.Ingredients

1 ½ (142 g) pkg baby arugula

3 tbsp capers

15 eggs

1 small pkg fresh basil

6 cloves garlic

3 small pkgs grape tomatoes

1 small bunch Italian (flat-leaf) parsley

0.375 cup Kalamata olives, pitted

1 ½ lemons

85 g Parmesan cheese

3 shallots

340 g spaghetti pasta

black pepper

crushed red pepper

extra virgin olive oil

Italian seasoning

pure maple syrup

salt

Instructions

Fill a large pot halfway with hot water (from the tap), cover, and bring to a boil. Uncover, add salt and pasta, and stir for a few seconds. Cook until desired firmness, 8-10 minutes. Drain and rinse pasta in a colander and set aside.

Wash and dry tomatoes; cut in half crosswise. Peel and thinly slice garlic. Peel and thinly slice shallots into rings.

Preheat a large ovenproof skillet over medium heat.

Halve the olives lengthwise.

Once the skillet is hot, add oil and swirl to coat the bottom. Add tomatoes, garlic, shallots, olives, capers, and spices. Cook, stirring often, until tomatoes begin to soften and make a chunky sauce, 6-7 minutes. Transfer to a serving bowl and cover with foil. Reserve skillet for the frittata.

Meanwhile, preheat oven to broil on high and position rack under the broiler.

Wash and dry remaining fresh produce. (Skip the arugula if it came pre-washed.)

Shave parsley leaves off the stems; discard the stems and mince the leaves. Transfer to a large bowl.

Finely grate Parmesan; add to the bowl with the parsley along with the eggs, salt, and pepper; whisk to combine.

Return skillet (it doesn't have to be wiped clean) to medium heat.

Transfer pasta to the bowl with the eggs and stir to combine.

Once the skillet is hot, add oil and swirl to coat the bottom.

Working in batches if necessary, pour the egg-pasta mixture into the skillet and smooth out in an even layer. As eggs set around the edge of the skillet, gently lift cooked portions with a spatula to allow uncooked egg to flow underneath. Cook until bottom and sides are firm but the top is still runny, 7-9 minutes.

Meanwhile, zest and juice lemons into a large bowl. Add oil, maple syrup, salt, and pepper; whisk to combine the dressing.

Place skillet in the oven and cook until top is set and golden brown, 4-5 minutes. Remove from the oven and slice into wedges.

Pick basil leaves off the stems; discard the stems and thinly slice the leaves into ribbons. Add basil and arugula to the bowl with the dressing and toss to combine the salad.

Divide frittata and salad between plates and serve with warm puttanesca sauce. Enjoy!

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