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serves 8
1
pound thin spaghetti
1 teaspoon salt
4 teaspoons olive oil
2 medium
chopped onion
1 medium chopped green pepper
3 cloves minced garlic
3 large eggs
2 cups grated mozzarella
3/4 cup grated parmesan
1
teaspoon chopped oregano
1/2 cup chopped basil
1/4 teaspoon salt
1/2 teaspoon red pepper flakes
4 ounces grated swiss cheese
Cook spaghetti in salted boiling water until al dente. Drain, and
transfer to a mixing bowl.
Toss with 2 tablespoons of the oil. Heat the
remaining oil in a skillet. Add the onion, pepper and garlic.
Saute until
soft and tender. Oil a 9 1/2 inch deep dish pie pan, or a 10 inch springform
pan.
Combine the cooked vegetables with the spaghetti. Mix the eggs,
mozzarella, parmesan, and fresh herbs, salt, and pepper flakes. Add and combine
with the spaghetti mixture.
Transfer half to the pan.
Scatter with half
of the swiss cheese.
Repeat with remaining ingredients.
Bake pie 1
hour, until brown.
Serve with tomato basil sauce. Freezes well.
