Mealime recipe · lives on in MealPot
Pasta Frittata with Warm Puttanesca Sauce & Basil-Arugula Salad
- 35 min
- 2–6 servings
- 643 kcal / serving
A tender pasta-filled frittata crowned with a warm tomato-olive sauce, then balanced by a bright basil-arugula salad. It comes together quickly on a weeknight with pantry-friendly ingredients and distinct, simple flavors.
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Ingredients
- ½ (5 oz) pkgbaby arugula
- 1 tbspcapers
- 5eggs
- ½ small pkgfresh basil
- 2 clovesgarlic
- 1 pintgrape tomatoes
- ½ small bunchItalian (flat-leaf) parsley
- ⅛ cupKalamata olives, pitted
- ½lemon
- 1 ozParmesan cheese
- 1shallot
- 4 ozspaghetti pasta
- shallots
- lemons
From the pantry: black pepper, crushed red pepper, extra virgin olive oil, Italian seasoning, pure maple syrup, salt
Cookware
aluminum foil · chef's knife · citrus juicer (optional) · colander · cutting board · grater · measuring cups · measuring spoons · medium saucepan · mixing bowls · oven mitts · spatula · stainless steel or cast iron skillet · stirring spoon · tongs · whisk or fork
Directions
- Boil the pasta in salted water until just tender, then drain and set aside.
- In a skillet, heat oil and cook halved tomatoes, garlic, shallots, olives, capers, and spices until the mixture thickens into a chunky sauce; transfer to a serving bowl and cover.
- Whisk the eggs with grated Parmesan, minced parsley, salt, and pepper.
- Return the pasta to the bowl with the eggs and toss to coat the pasta evenly.
- Reheat the skillet with a little oil, then pour in the egg-pasta mixture and spread it into an even layer; cook until the edges are set and the bottom is firm, about 5–7 minutes.
- Place the skillet under a broiler and cook until the top is set and lightly golden, 2–3 minutes; let cool briefly and slice.
- Whisk lemon juice and zest with oil, maple syrup, salt, and pepper to make a light dressing; toss with torn basil and arugula just before serving.
- Plate wedges of the frittata with a spoonful of warm sauce alongside and serve with the dressed greens.
Two tips
- Prep the greens and herbs ahead: wash and dry basil and arugula in advance.
- Leftover portions reheat well in a skillet; or crumble the frittata over a fresh salad for lunch tomorrow.
Nutrition per serving
- Calories
- 643 kcal
- Protein
- 30 g
- Carbs
- 58 g
- Fat
- 33 g
- Fiber
- 6 g
- Sodium
- 334 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition are recorded from the original Mealime recipe ↗ (captured 2026-09-12). Photo: MealPot, an AI-rendered illustration of the finished dish. Description and directions written by MealPot.