METHOD

1. Preheat oven to 350 degrees F.

2. In a bowl, toss the tomatoes with olive oil, salt, and pepper. Spread them on a baking sheet and roast in oven for about 15–20 minutes, or until they start to caramelize. Remove from oven and set aside.

3. In a large bowl, combine spaghetti and marinara, mixing well to coat the pasta. Then add the shredded Mozzarella and grated Parmesan; combine well.

4. In another bowl, beat the eggs, add parsley, and season with salt and pepper. Add to spaghetti mixture and stir until well combined.

5. Grease a bundt pan with cooking spray or olive oil to prevent sticking. Pour the spaghetti and egg mixture into the bundt pan, spreading it evenly.

6. Bake for 30–35 minutes, or until the frittata is set and the top is golden brown. Remove from oven and let cool for about 10 minutes.

7. Carefully invert the pan onto a serving platter to release the frittata. Drizzle the frittata with pesto, and top with the roasted tomatoes. Garnish with Perles and basil, if desired. Slice and serve warm or at room temperature.