Want to spice up that left over pasta from dinner last night? Whip up a breakfast, lunch or snack with this Neapolitan pasta frittata recipe by Cooking Italian with Joe.
- 1 Pound of Penne
- 10-12 Cherry Tomatoes
- 1/3 Cup of Parmigiano Reggiano
- 6-7 Slices of Capicola
- 6-7 Slices of Proscuttio
- 4 Whole Eggs
- Salt and Pepper to Taste
- Extra Virgin Olive Oil
What other ingredients do you like to add to your pasta fritatta? Share your recipes below in the comments.
Main Photo and Video by Cooking Italian with Joe