Eggless Pasta Frittata with Anchovies, Raisins, and Pine Nuts

Name: Frittata di Scammaro RECIPE
Prep time: PT0D0H0M
Cook time: PT0D0H45M
Total time: PT0D0H45M
Yield: 4–6
Ingredients: ¼ cup plus 3 Tbsp. extra-virgin olive oil, divided; 2 garlic cloves, lightly smashed with the side of a knife; 3 anchovy fillets, rinsed; 1 large ripe tomato, grated, or ¼ cup good-quality tomato purée (such as Mutti); ¼ cup Gaeta olives, rinsed, pitted, and roughly chopped, or substitute Kalamata olives; 3 Tbsp. raisins, soaked in hot water for 15 minutes and drained; 3 Tbsp. salt-cured capers, soaked in cold water for 5 minutes, drained, and rinsed; 2 Tbsp. pine nuts; 2 tsp. coarsely chopped parsley leaves, plus more for garnish; Sea salt; 12 oz. vermicelli pasta, or thin spaghetti

Our new favorite Italian finger food is frittata di scammaro, a crunchy, garlicky fried spaghetti dish from Naples.

Serves
4–6
Time
45 minutes

PHOTOGRAPHY BY BENJAMIN KEMPER

By Katie Parla

Published on March 6, 2023

Welcome to Parla’s Pastas, a column by the Rome-based, New York Times best-selling cookbook author Katie Parla with traditional and inspired recipes from Italy’s 20 regions. Get ready for a carb-driven journey through the trattorias of Rome, the kitchens of Sicily (her ancestral homeland), rural Campania, and beyond. Fire up a pot of water, and andiamo!

Scammaro (SCA-ma-ro) is the anti-frittata frittata: crispy, crackly, and conspicuously eggless. An old-school staple of Lenten tables in southern Italy, this frittata di scammaro recipe makes a simple—and phenomenally flavorful—pantry-based meal year round.

Featured in “The Crispy, Crackly Pasta Dish Neapolitans Make Every Lent,” by Katie Parla.

Ingredients

¼ cup plus 3 Tbsp. extra-virgin olive oil, divided
2 garlic cloves, lightly smashed with the side of a knife
3 anchovy fillets, rinsed
1 large ripe tomato, grated, or ¼ cup good-quality tomato purée (such as Mutti)
¼ cup Gaeta olives, rinsed, pitted, and roughly chopped, or substitute Kalamata olives
3 Tbsp. raisins, soaked in hot water for 15 minutes and drained
3 Tbsp. salt-cured capers, soaked in cold water for 5 minutes, drained, and rinsed
2 Tbsp. pine nuts
2 tsp. coarsely chopped parsley leaves, plus more for garnish
Sea salt
12 oz. vermicelli pasta, or thin spaghetti

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Instructions

Step 1

To a 10-inch nonstick skillet set over medium heat, add 3 tablespoons of the oil and the garlic and cook, stirring occasionally, until fragrant and golden, about 3 minutes. Add the anchovies and cook until they dissolve, about 2 minutes. Turn the heat to medium-high, add the tomato, and cook until reduced slightly, about 4 minutes. Add the olives, raisins, capers, and pine nuts and cook for 2 minutes more. Turn off the heat and discard the garlic.

Step 2

Bring a large pot of generously salted water to a boil. Add the pasta and cook until just beyond al dente, about 4 minutes (use the recommended cooking time on the package).

Step 3

Drain the pasta and return it to the pot. Add the tomato mixture and parsley and toss well to combine. (Do not clean the skillet.)

Step 4

To the empty skillet, add 3 more tablespoons of the oil and turn the heat to high. When it’s shimmering and hot, add the pasta. Use a spoon to flatten the top. Cook, undisturbed, for 2 minutes, then turn the heat to medium and continue to cook until the pasta has set and the bottom is deep golden brown, about 9 minutes more.

Step 5

Place a plate over the frittata and flip the pan upside down. Slide it back into the pan, uncooked-side down, and pour the remaining tablespoon of oil around the edge of the frittata. Brown on the other side, about 12 minutes more.

Step 6

To serve, slide the frittata onto a plate and garnish with parsley. Allow to cool slightly before cutting into wedges.

To a 10-inch nonstick skillet set over medium heat, add 3 tablespoons of the oil and the garlic and cook, stirring occasionally, until fragrant and golden, about 3 minutes. Add the anchovies and cook until they dissolve, about 2 minutes. Turn the heat to medium-high, add the tomato, and cook until reduced slightly, about 4 minutes. Add the olives, raisins, capers, and pine nuts and cook for 2 minutes more. Turn off the heat and discard the garlic.
Bring a large pot of generously salted water to a boil. Add the pasta and cook until just beyond al dente, about 4 minutes (use the recommended cooking time on the package).
Drain the pasta and return it to the pot. Add the tomato mixture and parsley and toss well to combine. (Do not clean the skillet.)
To the empty skillet, add 3 more tablespoons of the oil and turn the heat to high. When it’s shimmering and hot, add the pasta. Use a spoon to flatten the top. Cook, undisturbed, for 2 minutes, then turn the heat to medium and continue to cook until the pasta has set and the bottom is deep golden brown, about 9 minutes more.
Place a plate over the frittata and flip the pan upside down. Slide it back into the pan, uncooked-side down, and pour the remaining tablespoon of oil around the edge of the frittata. Brown on the other side, about 12 minutes more.
To serve, slide the frittata onto a plate and garnish with parsley. Allow to cool slightly before cutting into wedges.