- For the sauce, sweat a chopped onion with a drizzle of oil in a saucepan. Add the tomato purée, a few basil leaves and cook for 15 minutes. Now add the peas and cook for a further 10 minutes. Season with salt.
- Cook the Mezze Penne Rigate no. 860 in boiling salted water. Drain, add the pea sauce and allow to cool.
- Beat the eggs in a bowl with the salt, pepper, chopped parsley and grated Parmigiano Reggiano cheese. Add the mixture to the pasta and stir well.
- Line a baking tin with a diameter of approx. 20-22 cm with greaseproof paper and coat with a drizzle of oil. Pour in half of the pasta and egg mixture and add the diced scamorza cheese. Cover with more pasta and bake in a pre-heated oven at 200°C.
- Alternatively, cook for 5-6 minutes on the stovetop until the edges begin to turn golden and the frittata can be removed easily from the frying pan. Coat the surface with a drizzle of oil and turn the frittata. Cook for another 4-5 minutes, then leave to rest for a few minutes before serving.
Mezze penne rigatebaked frittata with peas and scamorza cheese
N. 860
20 min
30 min
6 people
Easy
INGREDIENTS
Italian Wheat Mezze Penne Rigate no. 860 500 g
Eggs 6
Grated Parmigiano Reggiano cheese 60
Smoked scamorza 150 g
Extra virgin olive oil to taste
Parsley to taste
Salt to taste
Pepper to taste
For the sauce:
Tomato purée 400 g
Peas 200 g
Onion 1
Basil to taste
Extra virgin olive oil to taste
Salt to taste
PREPARATION
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Recommended pasta for this recipe
Mezze penne rigate
N. 860 - Italian wheat
RECOMMENDED RECIPES
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