Becky and I just returned from a 10th anniversary trip to Santa Barbara. We love that city for three reasons: we were married there; it has a perfect year-round climate (usually high 70's and never any humidity); and finally because it has one of the best Italian bistros we have ever dined at...Tre Lune.
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It's small, quaint and packed with charm. Everything on the menu is made from scratch....the vast majority of ingredients are locally sourced from the lush, surrounding farms. It is a wonderful reminder of just how spectacular and beloved Italian cuisine can be. And we can't wait to go back.
So in the Italian spirit, I'd like to share a modified Ellie Krieger recipe for Spaghetti Cups. While it's not something you will find at Tre Lune, it makes a great weeknight meal. It's fast and easy...especially if you happen to have leftover spaghetti. And, again, you just can't go wrong if you are hankering for something Italian. This dish also makes for a spectacular plate presentation (see top photo). The recipe serves 4 to 6 people and makes 12 Spaghetti Cups.
- Fill a Dutch oven with water and add Kosher salt (1 tablespoon per gallon). Bring to a boil. Add spaghetti and cook according to package instructions until 1 minute shy of al dente (about 9 minutes). Drain and transfer to a large bowl. Toss with 1/2 cup of marinara sauce, then set aside.
- Preheat oven to 375ยบ.
- Prepare the filling. Return the Dutch oven to medium-high heat and heat the 1 tablespoon of oil until shimmering. Add the sausage and onion. Cook, stirring and breaking up the sausage into small pieces with a wooden spoon until the meat is no longer pink and the onions have softened, about 5 minutes. Add the garlic and cook, stirring constantly, until aromatic, another 30 seconds. Stir in the remaining 1 cup of marinara and remove from the heat.
- Toss the cooled spaghetti with the eggs to coat evenly, then distribute the spaghetti into 12 wells of a muffin tin, creating a divot in the center of each to hold the filling. Distribute the filling evenly among the spaghetti cups (it’s okay if it comes above the top of the wells), aiming for about 3 tablespoons per cup. Sprinkle each with 1 tablespoon of the parmesan cheese and bake until warmed through and nicely browned, 20 to 30 minutes. Let cool for 5 minutes, then use an offset spatula to carefully remove each spaghetti cup from the muffin tin and serve. (Note: If desired, Spaghetti Cups can be stored in the fridge for 4 days and reheated quickly in a microwave.)
