How Italians Turn Leftover Penne into a Golden, Cheesy Frittata di Pasta

Giovanni Siracusa demonstrates the classic Italian technique for transforming leftover pasta into a crispy, cheesy frittata di pasta. Using penne, eggs, Parmigiano Reggiano, Pecorino Romano, and tomato sauce, the dish is cooked low and slow for a golden crust. Works as breakfast, lunch, or dinner — and tastes even better the next day.