Ingredients Jump to Instructions ↓

  1. 1 pound angel hair pasta Salt

  2. 1 medium onion, finely chopped

  3. 2 ribs celery and greens from the heart, thinly chopped

  4. 5 tablespoons extra-virgin olive oil

  5. 2 cloves garlic, thinly chopped

  6. 1/4 cup green olives with pimiento, thinly chopped

  7. 1 teaspoon paprika, plus a little bit for garnish Black pepper

  8. 2 rounded teaspoon Dijon mustard

  9. 1 tablespoon hot sauce

  10. 12 big eggs

  11. 3/4 cup cream A handful of flat leaf parsley, thinly chopped

  12. 2 shallots, finely sliced

  13. 1 tablespoon plus 1 teaspoon lemon zest

  14. 1/2 cup white wine

  15. 1 orange, zested

  16. 1/3 cup Pecorino Romano, a very big handful

  17. 10 to 12 basil leaves, torn or minced Recipe Preheat oven to

  18. 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

  19. 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

  20. 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,

  21. 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,

  22. 2 turns of the pan. Put in shallots and cook for additional

  23. 5 minutes. Include zest and wine then condense a minute or so more. Include the left over

  24. 1/2 cup cream, reduce for almost

  25. 2 minutes. Put in

  26. 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!

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