Spaghetti frittata - frittata di spaghetti

1. Set pasta water to boil, and while it's heating heat 3 tablespoons of olive oil in a pot; add the garlic, and when it has become golden add the tomatoes. Season to taste with salt and pepper, and simmer for 10 minutes. Then add the basil.

2. By now the pasta water should be boiling; salt it and cook the spaghetti.

3. Beat the eggs in a large bowl and add to them the parsley and half the cheese mixture; season with salt and pepper to taste.

4. Drain the pasta, run it under cold water to cool the strands, and combine them with the egg mixture.

5. Heat the remaining oil in a large non-stick skillet, spread half the pasta mixture over it, and then spread the tomatoes, cheese over the pasta. Cover the tomato mixture with the remaining pasta, cover the skillet with a lid that doesn't have a lip, and cook for 5-6 minutes over a low flame, or until a crust has formed at the bottom of the frittata.

6. To turn the frittata, grip the handle of the skillet with one hand, and hold the lid firmly against the skillet with your other hand, using a potholder lest you burn yourself. Lift everything, and flip the skillet and lid; the frittata should come free from the skillet, resting with the unbrowned side down on the lid. Turn the skillet right side up, slide the frittata into it, and return it to the fire to brown the other side.

7. This frittata will be nice hot, with a tossed salad and a white wine -- perhaps a Falanghina -- or cool, and if cool will be a very nice addition to a picnic or cookout.