Pasta and noodles · Italian · 35 min
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.
Free on iPhone · servings scaled, grocery list written for you.
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
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- ½ (5 oz) pkgbaby arugula
- ½ small pkgfresh basil
- 2 clovesgarlic
- 1 pintgrape tomatoes
- ½ small bunchItalian (flat-leaf) parsley
- ½lemon
- 1shallot
- shallots
- lemons
Dairy, eggs & chilled
- 5eggs
- 1 ozParmesan cheese
Pantry & dry goods
- 4 ozspaghetti pasta
Sauces, oils & condiments
- 1 tbspcapers
- ⅛ cupKalamata olives, pitted
4 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| baby arugula | ½ (5 oz) pkg | 1 (5 oz) pkg | 1 ½ (5 oz) pkgs |
| capers | 1 tbsp | 2 tbsp | 3 tbsp |
| eggs | 5 | 10 | 15 |
| fresh basil | ½ small pkg | 1 small pkg | 1 small pkg |
| garlic | 2 cloves | 4 cloves | 6 cloves |
| grape tomatoes | 1 pint | 2 pints | 3 pints |
| Italian (flat-leaf) parsley | ½ small bunch | 1 small bunch | 1 small bunch |
| Kalamata olives, pitted | ⅛ cup | ¼ cup | 0.375 cup |
| lemon | ½ | 1 | 1 ½ |
| Parmesan cheese | 1 oz | 2 oz | 3 oz |
| shallot | 1 | 2 | 3 |
| spaghetti pasta | 4 oz | 8 oz | 12 oz |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
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 follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.