Ingredients
For the frittata
150g/5½oz spaghetti
3 free-range eggs, beaten
salt and freshly ground black pepper
1 tbsp butter
For the red pepper sauce
50g/1¾oz tinned tuna
3 roasted red peppers, chopped
¾ onion, finely chopped
1 tbsp olive oil
2 tsp balsamic vinegar
1 tbsp fresh coriander leaves, chopped
1 tbsp fresh chives, chopped
Method
1. For the frittata, place the spaghetti into a large pan of boiling salted water. Cook according to packet instructions. Once cooked drain the pasta through a colander.
2. Place the eggs, salt and freshly ground black pepper in a large bowl and mix well.
3. Add the drained spaghetti and mix well.
4. Heat the butter in a medium frying pan until melted. Add the spaghetti and the eggs. Cover the frying pan with a lid and cook for another three minutes.
5. Remove the pan from the heat and cut the frittata into wedges.
6. For the sauce, place all the sauce ingredients except the herbs into a small saucepan and cook for 2-3 minutes until warmed through.
7. Add the herbs to the sauce and mix well. Then pour into a small dish.
8. To serve, place the frittata wedges on a plate and serve with the red pepper sauce in a small dish on the side.
Prep and cook times
