Pizza di Maccheroni from The Classic Pasta Cookbook by Giuliano Hazan
This unusual pasta dish is a specialty of a restaurant called “Principe” in Pompei. It is meant to be eaten cold but I’ve found it can be quite good warm as well.
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Ingredients
- 3 tablespoons extra virgin olive oil
- Freshly ground black pepper
- Salt
- 1 ½ cups fresh roma tomatoes, peeled, seeded and ¼” diced
- 1 teaspoon garlic, finely chopped
- 2 tablespoons butter
- 2 eggs
- ½ cup Parmigiano-Reggiano, freshly grated
- 1 pound maccheroni (not elbow shaped)
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