Spaghetti Marinara as a Frittata | Boursin Cheese
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Recipe

Spaghetti Frittata Marinara

with Boursin Garlic & Herbs Cheese

This dish is inspired by a very traditional Neapolitan dish designed to use up yesterday’s pasta. This recipe is great as a brunch or chilled and cut into wedges as a welcome addition to any picnic basket. The creamy Boursin sits perfectly with the dish for a little added luxury.

View the Ingredients List

  • Level easy

  • Prep time 15 MIN

  • Cook time 15 MIN

  • Total time 30 MIN

Directions

Your Turn To Create

If Making the Marinara First
  • Cook the dried pasta in salted boiling water until cooked through, drain and set aside.
  • In a pan add the olive oil, finely chopped onion and garlic, cook until soft. Add the tomatoes and tomato paste and gently simmer for 20 minutes until nice and thick. season well with salt and black pepper to taste and finish with a drizzle of olive oil and torn fresh basil. Mix the cooked pasta through the sauce in the same pan to make sure it's well coated.
To Make The Frittata
  • Preheat your oven to 180°C fan/200°C non fan/gas mark 4
  • Beat together the eggs and crumble in half the Garlic and Herb Boursin to the mix. Season with little salt and plenty of cracked pepper.
  • Oil an ovenproof frying pan generously and place over a low heat. Arrange your spaghetti or linguine over the entire pan to cover it evenly. Cook the spaghetti for 1-2 minutes then pour over the egg mixture covering the pan evenly. Cook for a further 3-4 minutes over a medium heat.
  • Place the frittata into your preheated oven and bake for 6-8 minutes or until cooked through.
  • Whilst the frittata is baking mix the remaining Boursin with the creme fraiche and whip until light.
  • Once the frittata has cooled a little but still warm, turn it out onto a plate or chopping board and cut into equal portions. Serve with the Boursin cremé, fresh basil and a drizzle of olive oil.
  • Serves 3-4

  • 5 Large eggs

  • 150g Boursin Garlic & Herbs

  • 2 tbsp Crème Fraîche

  • 1 Left over portion of Spaghetti Marinara (approx. 150g-200g dried pasta)

  • Small bunch of fresh basil leaves, finely chopped

  • Splash of olive oil

  • If making marinara from scratch:

  • 150g-200g Dried spaghetti or linguine

  • 1 Small onion, finely chopped

  • 2 Garlic cloves, finely chopped

  • 200g Tinned chopped or cherry tomatoes

  • 1 tbsp tomato paste

  • Small bunch fresh basil chopped

  • Salt and pepper to taste

  • Splash of olive oil

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