Printed July 30, 2026
Pasta Frittata Cake with Herb Salad
Spaghetti or penne from last night's dinner sets into a golden, sliceable cake that's equally at home at brunch or dinner. Southern Italy's genius solution to the eternal pasta surplus.
Ingredients
- 3 cups leftover cooked pasta (any shape or sauce)
- 6 large eggs
- 1 cup grated Pecorino Romano or Parmesan
- 1/4 cup whole milk
- 1/2 cup frozen peas (optional)
- 3 tablespoons olive oil
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg
- Mixed fresh herbs for salad (parsley, basil, arugula)
- Lemon juice and olive oil for dressing
- Salt to taste
Preparation
In Naples, leftover pasta never goes to waste—it goes into a frittata di pasta, a ingenious dish that transforms noodles into a cake-like creation with crispy edges and a custardy center. Whether your pasta was originally dressed in tomato sauce, carbonara, or simply butter, it all works.
The eggs bind everything into a cohesive whole while the high heat creates a golden crust that shatters satisfyingly under your fork.
Preparation
- In a large bowl, whisk together eggs, cheese, milk, pepper, nutmeg, and a pinch of salt.
- Add the leftover pasta and peas if using. Toss to coat every strand or piece in the egg mixture. Let sit for 10 minutes.
- Heat olive oil in a 10-inch non-stick skillet over medium heat until shimmering.
- Pour in the pasta mixture, spreading it evenly. Press down gently with a spatula.
- Cook undisturbed for 6-8 minutes until the bottom is deeply golden and set.
- Place a large plate over the skillet and carefully flip the frittata onto it.
- Slide the frittata back into the pan, uncooked side down, and cook for another 5-6 minutes.
- Slide onto a serving plate and let rest for 5 minutes.
- Toss fresh herbs with lemon juice and olive oil. Season with salt.
Cut the frittata into wedges and serve warm or at room temperature, topped with the bright herb salad. The contrast between the rich, cheesy pasta cake and the fresh, acidic greens is revelatory.
