TORTA DI PASTA

Steps:

• If using dried pasta, bring a large pot of salted water to a boil. Add the spaghetti and cook, stirring occasionally, until tender but still firm to the bite, about 8 minutes. Drain. In a large bowl, toss the spaghetti with the sun-dried tomatoes, then set aside to cool. In a medium bowl, whisk the eggs, Parmesan cheese, fontina cheese, 1 1/2 teaspoons of salt, and the pepper to blend. Add the egg mixture to the cooled spaghetti mixture, and toss to coat. Preheat the broiler. In a 9 1/2-inch-diameter ovenproof nonstick skillet, melt the butter and oil over medium heat. Transfer the spaghetti mixture to the skillet, pressing to form an even layer. Cook until the bottom is golden brown, about 3 minutes. Transfer the skillet to the oven and broil until the top is golden brown, about 5 minutes. Let the torta cool in the skillet to room temperature, then invert it onto a platter. Cut the torta into wedges and serve at room temperature.