Torta di pasta is a baked pasta pie, and it makes a fantastic brunch dish because it can be presliced and served cold, which will allow you to spend time relaxing with everyone else.
How to Make Torti di Pasta
To make torta di pasta you will need a 10-inch pan that is broiler safe. I like to use my cast iron pan, but if you don't happen to have a 10-inch cast iron pan handy, use a non-stick pan and just be careful to keep the handle away from the flames.
- ½ pound of spaghetti, cooked
- 4 eggs
- 1 teaspoon salt
- ½ teaspoon pepper
- ¾ cup parmesan cheese
- ¾ cup fontina cheese
- ¼ cup pecarino romano
- 1 tablespoon butter
- 1 tablespoon olive oil, plus a little extra to toss with the pasta
- ½ cup chopped sun-dried tomatoes (use oil-packed if you can find it and drain them first. Otherwise, just soak your dried sun-dried tomatoes in a half a cup of warm water until they are soft)
- As the pasta is cooling, toss the spaghetti with the sun-dried tomatoes and a splash or two of the olive oil to keep the pasta from sticking and clumping.
- Put the pasta aside and let it cool completely.
- While the pasta is cooling, whisk the eggs, salt, pepper, and cheeses together.
- Toss the egg mixture with the pasta until it is mixed well.
- Preheat your broiler.
- Melt the butter in your pan over a medium heat.
- Pour the pasta mixture into the pan and press it down firmly.
- Cook over a medium heat until the bottom is a golden brown, about four minutes.
- Place the pan in the broiler and let it cook until the top is golden brown.
- Remove the pan from the broiler and let it cool to room temperature.
- Place a cutting board or platter over the pan and flip the pan/board over.
- Take the pan away and the torta will remain on the platter.
- Cut like a pie into servings.
Rounding Out Your Brunch Menu
Torti di pasta can serve as the base of your brunch, but you'll still want to offer a few other dishes. Pair your pasta with an Ambrosia salad, a broccoli casserole, some breadsticks, and a lemon mousse, and you'll have a fabulous Instagram-worthy brunch.