Pizza di spaghetti

  • Preparation Time10 mins
  • Cooking Time15 mins
  • Serves4
  • DifficultyEasy

For the pizza di spaghetti

2 large eggs
60ml whole milk
50g grated Parmesan, plus extra for garnishing
Salt and freshly ground black pepper
300g leftover spaghetti with olives and tomato sauce, recipe follows
4 tbsp extra-virgin olive oil

For the spaghetti with olives and tomato sauce

450g dried spaghetti
4 tbsp olive oil
170g mixed olives, pitted and halved
1/2 tbsp red pepper flakes, plus more if desired
700ml tomato sauce, recipe follows
50g grated Parmesan
20g basil leaves, shredded

For the simple tomato sauce

8 tbsp extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
Sea salt and freshly ground black pepper
2 (900g) tins crushed tomatoes
2 dried bay leaves
60g unsalted butter, optional
For the pizza:
1) In a large bowl beat the eggs, milk and Parmesan together. Season with salt and pepper. Add the leftover spaghetti and sauce and combine well.

2) Heat the extra-virgin olive oil in a large nonstick frying pan over a medium heat. Add the spaghetti and egg mixture, spreading evenly and pressing down in the pan. Cook until golden brown, about 8 minutes.

3) Carefully invert onto a plate, add a little more oil to the pan, then slide the mixture back into the pan and cook the other side for 6 minutes. Turn out onto serving platter, cut into wedges and serve warm.

For the spaghetti with olives and tomato sauce:
1) In a large pan, bring 6L of salted water to the boil. Add the pasta, stirring constantly for the first minute to help prevent the spaghetti from sticking together. Cook until al dente, about 8 to 10 minutes.

2) Heat the oil in a large saute pan. When it is almost smoking, add the olives and chilli flakes. Saute for 3 minutes over a medium high heat. Reduce the heat to low, carefully pour in the tomato sauce and simmer for 10 minutes.

3) Drain the pasta in a colander, reserving 60ml of the pasta water. Add the pasta to the sauce and toss to coat completely. Add a little pasta water if you need to thin out the sauce a bit. Serve the pasta sprinkled with Parmesan cheese and basil.

For the simple tomato sauce:
1) In a large casserole or saucepan, heat the oil over a medium high heat. Add the onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Add the celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 to 10 minutes.

2) Add the tomatoes and bay leaves and simmer uncovered on a low heat for 1 hour or until thick. Remove the bay leaves and check for seasoning. If the sauce still tastes acidic add unsalted butter, 15g at a time, to round out the flavours.

3) Add 1/2 the tomato sauce to the bowl of a food processor. Process until smooth. Repeat with the remaining tomato sauce.

4) If not using all the sauce, allow it to cool completely and pour 240 to 475ml portions into freezer plastic bags. It will freeze for up to 6 months.

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