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1
In a large bowl, beat eggs, milk and Parmesan.
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2
Season with salt and pepper.
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3
Add leftover spaghetti and combine well.
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4
In a large 10-inch non-stick skillet, heat extra-virgin olive oil over medium heat.
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5
Add spaghetti and egg mixture, spreading evenly and pressing down in pan.
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6
Cook until golden brown, about 8 minutes.
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7
Carefully invert onto plate, add a little more oil to the pan, and slide mixure back into skillet and cook the other side for 6 minutes.
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8
Turn out onto serving platter and cut into wedges and serve warm.
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9
1 pound dried spaghetti
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10
1/4 cup olive oil
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11
1 1/4 cups mixed olives, pitted and halved
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12
1/2 tablespoon red pepper flakes, plus more if desired
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13
3 cups tomato sauce, recipe follows
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14
1/2 cup grated Parmesan
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15
1/2 cup basil leaves, shredded
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16
In a large pot, bring 6 quarts of salted water to a boil.
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17
When water comes to a boil, add pasta, stirring constantly for the first minute to help prevent spaghetti from sticking together.
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18
Cook until al dente, about 8 to 10 minutes.
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19
In a large saute pan, heat oil.
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20
When almost smoking, add olives and red pepper flakes.
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21
Saute for 3 minutes over medium high heat.
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22
Reduce heat to low and carefully pour in tomato sauce and simmer for 10 minutes.
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23
Drain pasta in a colander, reserving 1/4 cup pasta water.
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24
Add pasta to the sauce and toss to coat completely.
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25
Add pasta water if you need to thin out the sauce a bit.
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26
Plate pasta and sprinkle with Parmesan cheese and basil.
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27
1/2 cup extra-virgin olive oil
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28
1 small onion, chopped
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29
2 cloves garlic, chopped
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30
1 stalk celery, chopped
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31
1 carrot, chopped
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32
Sea salt and freshly ground black pepper
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33
2 (32-ounce) cans crushed tomatoes
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34
2 dried bay leaves
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35
4 tablespoons unsalted butter, optional
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36
In a large casserole pot, heat oil over medium high heat.
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37
Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes.
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38
Add celery and carrots and season with salt and pepper.
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39
Saute until all the vegetables are soft, about 5 to 10 minutes.
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40
Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick.
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41
Remove bay leaves and check for seasoning.
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42
If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
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43
Add 1/2 the tomato sauce into the bowl of a food processor.
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44
Process until smooth.
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45
Continue with remaining tomato sauce.
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46
If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags.
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47
This will freeze up to 6 months.
