Add some pasta to a frittata for a different take on this classic dish. The zesty cherry tomato salad brightens the color and flavor.
1 pound Barilla Linguine
12 tablespoons olive oil
19 ounces thinly sliced leeks
3 pounds crumbled Italian sausage
as needed salt
as needed black pepper
3 cups milk
6 ounces grated pecorino cheese
6 tablespoons olive oil
3 tablespoons fresh lemon juice
30 ounces halved red cherry tomatoes
30 ounces halved yellow cherry tomatoes
6 leaves chiffonade fresh basil
- Cook the Barilla pasta for 1 minute less than the time indicated on the package. Drain pasta and drizzle with 3 tablespoons of the olive oil to prevent from sticking. Place pasta flat on sheet trays or hotel pans and cool in a blast chiller. Alternatively, cool it down in a walk-in cooler. Store in zip lock bags or sealed plastic container; refrigerate and use within several hours.
- For each 8 servings, heat a 12-inch skillet with 3 tablespoons oil and saute about 6 ounces leeks until soft. Add 1 pounds sausage and brown well, breaking it up and seasoning with salt and pepper. Add 2 2/3 cups pasta and saute for 1 minute.
- In a bowl, whisk together 8 eggs, 1 cup milk, 1/2 cup cheese, and season with salt and pepper. Pour over the pasta mixture and cook for 2 minutes.
- Put the pan in a 400-degree oven and bake until the eggs are cooked through and slightly browned. Flip the frittata onto a cutting board. Cut it into 8 wedges.
- Mix together the oil and lemon juice for the salad and toss with the cherry tomatoes, basil, and season with salt and pepper. Plate 1 piece of frittata with 1/2 cup salad.