A Frittata made from Alison Roman's Caramelised Shallot Pasta recipe
The internet famous pasta dish (for good reason), which can be optionally be turned into a frittata.
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Cooking tools:
- Kitchen scale
- Grater
- Roasting pan
- Chef's knife
- Cutting board
- Colander
- Measuring cup
- Measuring spoon
- Whisk
- Mixing bowl
- Saucepan
- Wooden spoon
- Parchment paper
- Serving bowl
- Oven
- Stove
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
- 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
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