This might surprise you—but in Naples, there’s a frittata made from spaghetti… without eggs. Welcome to Scammaro Frittata, a dish that proves just how magical simple ingredients can be. This recipe comes straight from Naples and dates back centuries, when people observed fasting rules during Lent and had to skip meat, cheese, and eggs. With a bit of creativity, they turned humble pantry staples into something deeply flavourful—and crispy!
You’ll find capers, olives, anchovies, garlic, raisins, and pine nuts all brought together in this one-pan dish. The cooked spaghetti is mixed in, then crisped up on both sides like an omelette. The result is a golden, crunchy pasta cake that’s sweet, salty, savoury, and completely unique.
It’s unlike any other pasta recipe and yet so easy to make. Pantry-friendly, one-pan, and full of flavour. This is Italian comfort food with history—and heart.
What Is ‘Scammaro Frittata’?
The word Scammaro comes from the Neapolitan dialect, based on the verb scamare, which means to eat lightly or to avoid rich foods. It refers to a way of eating associated with religious fasting—especially during Lent—when meat, eggs, and dairy were traditionally avoided.
So while Scammaro doesn’t translate to a specific English word, it roughly means “light or humble eating” The name comes from the Neapolitan word scamare, meaning to eat lightly—it was used by people who were observing religious fasting or simply choosing a lighter way of eating. Scammaro is a traditional Neapolitan dish that dates back to the 18th–19th century and was created as a Lenten alternative to richer foods like eggs, cheese, and meat.
Despite having no eggs, dairy, or meat, the dish is full of bold flavour thanks to capers, anchovies, olives, pine nuts, and raisins—all cooked in olive oil and folded into cooked spaghetti. The pasta is then pan-fried until crispy on both sides, like a frittata (but without eggs).
Scammaro Frittata is one of those clever, resourceful recipes that proves you don’t need expensive or indulgent ingredients to create something utterly delicious. It’s sweet, savoury, umami-rich, and wonderfully crispy.
My Version vs. The Original
The traditional Scammaro Frittata is already a beautifully simple dish, but I’ve made it even more approachable. My version keeps all the authentic flavours—anchovies, olives, raisins, capers, and pine nuts—but focuses on ease and everyday ingredients. I use slightly less oil, keep the method super clear, and make sure it works well in a non-stick pan (no sticking or stress!). The result is still wonderfully crispy, sweet, salty, and satisfying—but just a little more accessible for modern kitchens.
Tips
- Use a non-stick pan: This is essential for getting the frittata to flip without breaking and for that perfect crispy crust.
- Cook the pasta slightly under: Boil the spaghetti for 2 minutes less than the package says—it will finish cooking in the pan.
- Break down the anchovies: Stir them into the oil until they melt completely. This creates a deep umami base without tasting “fishy.”
- Press it down well: Use a spoon or spatula to compact the pasta in the pan—it helps it hold its shape and get crisp.
- Flip with confidence: Place a plate over the pan, flip in one quick motion, then slide it back in. It’s easier than it looks!
Swaps
Anchovies: If you’re not a fan, you can reduce the amount or leave them out, but they add incredible depth.
Raisins: Try chopped dried figs or apricots for a different sweetness.
Pine nuts: Swap with chopped almonds or walnuts, or leave them out if needed.
Spaghetti: Any long pasta will work—linguine or bucatini are great alternatives.
Storage
Fridge: Store leftovers in an airtight container for up to 2 days. Reheat in a hot pan to bring back the crispiness.
Freezer: Not ideal—the texture will change and lose that lovely crunch.
More Spaghetti Recipes
- Spaghetti All’Assassina (Killer Spaghetti)
- Spaghetti alla Puttanesca
- Spaghetti Aglio, Olio e Peperoncino (Garlic, Oil, Chilli)
- Lemon & Garlic Canned Tuna Pasta
Scammaro Frittata
Ingredients
- extra virgin olive oil
- 1 tbsp chopped garlic
- 2 tbsp capers
- 3-4 anchovies
- handful of parsley, finely chopped
- 70 g of Kalamata olives
- 15 g pine nuts
- 15 g raisins
- 200 g spaghetti
Instructions
- While you prepare the sauce, cook the spaghetti in boiling water for about 2 minutes less than the package instructions indicate.
- In a non-stick pan, add all the ingredients and stir-fry for 1–2 minutes. Make sure to break down the anchovies so they dissolve completely, and keep stirring to cook the garlic without burning it.
- Drain the spaghetti and add it to the pan, mix well so all the ingredients combine with the spaghetti.
- Press down the spaghetti with a spoon to shape the spaghetti into a compact layer.
- After 3–5 minutes, the first side will be ready. Place a plate larger than the pan on top, then carefully flip the pan upside down so the spaghetti lands on the plate.
- Slide the spaghetti omelette back into the pan and cook the other side for 3–4 minutes.
- The spaghetti will now be golden and super crispy, ready to serve.