Sage & Butter Pasta Frittata Recipe | Katie Pix

This video contains paid for advertorial. I’ve teamed up with Bertolli with Butter and Olive Oil for today’s video and here’s why! I often cook with butter (because it’s delicious) BUT it can be troublesome, as butter isn’t able to withstand too high a temperature. This cheeky product, however, can be used to cook at temperatures of up to 200 degrees without the risk of burning like traditional butter and gives your dish that beautiful creamy, buttery taste you so desire!

Whether spreading, baking, frying or folding through – check out the links below for more information. #Bertolli

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SERVES 4 | 10 MINUTES PREP | 20 MINUTES COOKING

10 sage leaves
2 garlic cloves
350g spaghetti
2 heaped tbsp of Bertolli with Butter and Olive Oil
6 large free range eggs
1 red chilli, deseeded & finely chopped
1 handful basil, finely chopped
mozzarella & pecorino to top
salt & pepper for seasoning

Pop your spaghetti on the boil and cook through. Going against everything I’ve ever told you about cooking pasta, this time only, you don’t necessarily want an al dente texture!

Add 2 heaped tablespoons of bertolli to a wide, deep frying pan with your sage leaves and garlic cloves. You want your sage to fry and your garlic to flavour the oil (remove before it burns). Remove the sage leaves – set aside 4 for a garnish and crush the others in a pestle and mortar.

Add your cooked pasta to the pan. This is where we’re going to gain back some of that lovely bite. Keep the heat high and allow the spaghetti to crisp a little.

In a bowl generously season your eggs and whisk together with your chilli, basil and the crushed sage. Turn your pan down to a low-medium heat and pour in the beaten eggs. Fold through once, so the mixture is evenly distributed and leave to cook. After 5 minutes you should see the edge start to set and push away easily from the pan, but with a loose wobble in the middle.

At this point push some slices of mozzarella into the frittata and top generously with pecorino. Pop under the grill and cook for 5-7 minutes until the top starts to go golden BUT keep a lovely wobble in the middle. This is the difference between a stodgy, dry frittata and a delicious one! Always take it out just before you think it’s ready as the eggs will continue to cook in the pan once removed from the grill.

Serve with a salad and enjoy!

Each serving contains:

Energy 2344kJ/ 555kcal (28%*)
Fat 21.4g (31%*)
Saturates 7.8g (39 %*)
Sugars 3.1g (3 %* )
Salt 0.7g (12 %*)

*% of Reference Intake of an average adult (8400kJ/2000kcal)

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18 Comments

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