- 1 pound angel hair pasta Salt
1 medium onion, finely chopped
2 ribs celery and greens from the heart, thinly chopped
5 tablespoons extra-virgin olive oil
2 cloves garlic, thinly chopped
1/4 cup green olives with pimiento, thinly chopped
1 teaspoon paprika, plus a little bit for garnish Black pepper
2 rounded teaspoon Dijon mustard
1 tablespoon hot sauce
12 big eggs
3/4 cup cream A handful of flat leaf parsley, thinly chopped
2 shallots, finely sliced
1 tablespoon plus 1 teaspoon lemon zest
1/2 cup white wine
1 orange, zested
1/3 cup Pecorino Romano, a very big handful
10 to 12 basil leaves, torn or minced Recipe Preheat oven to
400 degrees F. Bring a big pot of water to a boil. When there's a boil, salt the water and stir angel hair pasta to al dente for 5 minutes. Heat
3 tablespoons extra-virgin olive oil, three turns of the pan, in a huge nonstick skillet on medium-low heat. Put in onions and lightly cook
5 minutes. Do not brown the onions just let them get semi-transparent and sweet. Put in celery, garlic with olives and season with paprika, salt, and also pepper. Mix in mustard with hot sauce. Beat all the eggs and 1/4 cup of the cream in one bowl (eyeball it) and pour into the pan. Mix in the parsley and let the eggs settle a little bit more meanwhile make a base, as you would for an omelet. Shift the pan to the oven and bake till they are golden brown,
12 minutes or so. Garnish with the paprika when you take away the frittata from the oven. Heat the left over extra-virgin olive oil in a deep skillet on medium flame,
2 turns of the pan. Put in shallots and cook for additional
5 minutes. Include zest and wine then condense a minute or so more. Include the left over
1/2 cup cream, reduce for almost
2 minutes. Put in
2 ladles of starchy cooking water from the pasta to the sauce saucepan just before you drain. Toss pasta with cheese and season with freshly grounded salt and pepper. Put pasta to a bowl and garnish with a huge amount of fresh basil. Yum-o!
