Frittata di Scammaro Recipe (Eggless Pasta Frittata) | Saveur

Name: Frittata di Scammaro Recipe (Eggless Pasta Frittata) | Saveur
Ingredients: ¼ cup plus 3 Tbsp. extra-virgin olive oil, divided; 2 garlic cloves, lightly smashed with the side of a knife; 3 anchovy fillets, rinsed; 1 large ripe tomato, grated, or ¼ cup good-quality tomato purée (such as Mutti); ¼ cup Gaeta olives, rinsed, pitted, and roughly chopped, or substitute Kalamata olives; 3 Tbsp. raisins, soaked in hot water for 15 minutes and drained; 3 Tbsp. salt-cured capers, soaked in cold water for 5 minutes, drained, and rinsed; 2 Tbsp. pine nuts; 2 tsp. coarsely chopped parsley leaves, plus more for garnish; Sea salt; 12 oz. vermicelli pasta, or thin spaghetti

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Italian cookbook author Katie Parla shares her recipe for frittata di scammaro, an eggless ‘omelet’ with anchovies, raisins, and pine nuts.

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Ingredients

¼ cup plus 3 Tbsp. extra-virgin olive oil, divided
2 garlic cloves, lightly smashed with the side of a knife
3 anchovy fillets, rinsed
1 large ripe tomato, grated, or ¼ cup good-quality tomato purée (such as Mutti)
¼ cup Gaeta olives, rinsed, pitted, and roughly chopped, or substitute Kalamata olives
3 Tbsp. raisins, soaked in hot water for 15 minutes and drained
3 Tbsp. salt-cured capers, soaked in cold water for 5 minutes, drained, and rinsed
2 Tbsp. pine nuts
2 tsp. coarsely chopped parsley leaves, plus more for garnish
Sea salt
12 oz. vermicelli pasta, or thin spaghetti