A Frittata made from Alison Roman's Caramelised Shallot Pasta recipe | HotCooking

Ingredients

• 60ml olive oil
• 6 banana shallots, finely sliced
• 5 cloves of garlic (4 sliced, 1 chopped)
• 50g anchovies
• 1 tsp red pepper flakes
• 150g tomato purée
• 200g rainbow or Swiss chard (or spinach)
• 500g bucatini pasta (or spaghetti or linguini)
• salt and black pepper
• 20g fresh parsley, chopped
• juice from half a lemon
• around 1kg of leftover caramelised shallot pasta (doesn't need to be exact)
• 75g cherry tomatoes (or 30g of chopped sun-dried tomatoes in oil)
• 4 eggs, beaten
• 80g Parmesan cheese, grated
• 2 tbsp panko breadcrumbs
• olive oil