Pizza di Spaghetti

Directions

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