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Includes

Katie Pix's Sage & Bertolli with Butter Pasta Frittata

Looking for a hearty dish that’s both fantastic and simple? Look no further than this frittata from Katie Pix, which is packed with flavour. Heat Bertolli with Butter and Olive Oil, and sprinkle in some sage leaves and garlic. Then add your cooked pasta and allow your spaghetti to crisp. Now add creamy mozzarella (don’t be afraid to treat yourself to a healthy portion) and top generously with pecorino. To finish, slide under the grill and allow to crisp. Serve with a salad and enjoy.
  • 30 minutes
  • Prep time10 minutes
  • 4 portions
recipe image Katie Pix's Sage & Bertolli with Butter Pasta Frittata

Ingredients

  • Includes
    10 sage leaves
  • Includes
    2 garlic cloves
  • Includes
    350 grams spaghetti
  • Includes
    2 level tbsp Bertolli buttery spread with olive oil
  • Includes
    6 large free range eggs
  • Includes
    1 red chilli deseeded and finely chopped
  • Includes
    75 grams reduced fat mozzarella
  • Includes
    20 grams pecorino cheese grated
  • Includes
    salt
  • Includes
    pepper

Nutritional Guidelines
(per serving)

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Instructions

  1. Pop your spaghetti on the boil and cook through, Going against everything I’ve ever told you about cooking pasta, this time only, you don’t necessarily want an al dente texture!
  2. Add the Bertolli to a wide, deep frying pan with your sage leaves and garlic cloves. You want your sage to fry and your garlic to flavour the oil (remove before it burns).
  3. Remove the sage leaves – set aside 4 for a garnish and crush the others in a pestle and mortar.
  4. Add your cooked pasta to the pan. This is where we’re going to gain back some of that lovely bite. Keep the heat high and allow the spaghetti to crisp a little.
  5. At this point push some slices of mozzarella into the frittata and top generously with pecorino.