Spaghetti pizza

Ingredients:

• 2 eggs category CO
• 1/4 cup milk
• 1/2 cup grated Parmesan, plus extra for serving
• Sea salt and ground black pepper
• 2 cups leftover spaghetti with olives and tomato sauce (see recipe below)
• 1/4 cup olive oil

Spaghetti with olives and tomato sauce:

• 450 gr. dry spaghetti
• 1/4 cup olive oil
• 1 and 1/4 cups halved mixed pitted olives
• 1/2 tbsp red pepper flakes, plus more if desired
• 3 cups tomato sauce (see recipe below)
• 1/2 tbsp. grated parmesan
• 1/2 cup coarsely chopped basil leaves

Tomato sauce:

• 2 cans (900 g) of tomato pulp
• 1/2 cup olive oil
• 1 small onion, chopped
• 2 chopped cloves of garlic
• 1 stalk of celery, chopped
• 1 chopped carrot
• Sea salt and ground black pepper
• 2 dry bay leaves
• 4 tbsp (60 g) butter (optional)

Preparation:

1. Tomato sauce:
   
   Heat oil in a large casserole dish over medium-high heat. Add the onion and garlic and cook until soft and translucent, about 5-10 minutes. Add the celery and carrots, season with salt and pepper. Cook all vegetables until softened, about 5-10 minutes.
   
   Add the tomatoes and bay leaves and simmer, uncovered, over low heat for an hour, until the sauce thickens. Remove the bay leaves and check for seasoning. If the sauce is still tart, add butter, tablespoon by tablespoon, to soften the flavor.
   
   Pour half the tomato sauce into a food processor. Blend until smooth. Repeat with the remaining half. Reserve 3 cups of the spaghetti sauce.
   
   If you don't use all the sauce, let it cool completely and pour 1-2 cups into freezer bags. The sauce can be frozen for up to 6 months.
2. Spaghetti with olives and tomato sauce:
   
   Bring 6 quarts of salted water to a boil in a large saucepan. When the water begins to boil, add the spaghetti, stirring constantly for the first minute to prevent sticking. Cook until al dente, about 8-10 minutes.
   
   Heat the oil in a large skillet. When it begins to smoke, add the olives and red pepper flakes. Sauté for 3 minutes over medium-high heat. Reduce the heat to low and carefully pour in the tomato sauce. Simmer for 10 minutes.
   
   Drain the pasta through a colander, reserving 1/4 cup of the cooking liquid. Add the spaghetti to the pan with the tomato sauce and toss well. If the sauce needs to be thinned, add more cooking liquid. Divide the pasta among plates and sprinkle with Parmesan and basil.
3. Spaghetti Pizza:
   
   In a large bowl, whisk together the eggs, milk, and Parmesan cheese. Season with salt and pepper. Add the remaining spaghetti and mix well.
   
   In a large 25cm nonstick skillet, heat a small amount of olive oil over medium heat. Add the spaghetti and egg mixture, spreading it evenly and pressing it into the bottom of the skillet. Cook until golden brown, about 8 minutes.
   
   Carefully invert the flatbread onto a plate, add a little more oil to the pan, and return the flatbread to the pan. Fry for 6 minutes on the other side. Transfer to a serving platter, cut into triangles, and serve warm.