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| Sicilian Spaghetti Cake Recipe |
Category: Grains / Pasta
Rating:
N/A
Servings: 4
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Ingredients
1 can (14 1/4 oz) whole tomatoes; drained
12 imported black olives; pitted
4 large fresh basil leaves
2 tablespoon capers; rinsed
1 tablespoon olive oil; plus
2 teaspoon olive oil
2 large bell peppers (green; red or yellow), cut in 1/
1 onion; thinly sliced
1 clove garlic; minced
1/4 teaspoon crushed red pepper; optional
1 salt and freshly groung black peppe; r, to taste
1/2 lb thin spaghetti
1/2 cup romano cheese; fresh grated
Cooking Directions:
Preheat oven to 400øF. Put a pot of water on to boil for cooking pasta.
In a food processor, combine tomatoes, olives, basil and capers; pulse until coarsely chopped.
In a large skillet, heat 1 tablespoon oil over medium-high heat. Add bell peppers and onion. Cook, stirring often, until tender, about 10 minutes. Add garlic and crushed red pepper (if using) and cook, stirring, until fragrant, about 1 minutes more. Add tomato mixture and bring to a simmer. Season with salt and pepper. Transfer to a large bowl.
Meanwhile, cook spaghetti in boiling salted water until al dente, 5 to 8 minutes. Drain and rinse well. Add to sauce and mix well. Let cool to room temperature. Stir in Romano cheese.
Brush remaining 2 teaspoons oil over bottom and sides of a heavy 10-inch ovenproof skillet Heat skillet over medium heat. Remove from heat; add pasta mixture and press firmly into an even layer.
Bake pasta for about 30 mintues, or until golden brown. Run a knife around the inside edge of the pan and invert the spaghetti cake onto a large platter. Cut into wedges and serve.
NOTES : The pasta mixture will keep, covered, in the refrigerator for up = to 2 days. Return to room temperature before proceeding. This is a great use for leftover spaghetti. Recipe by: Eating Well (November 1997)
pasta
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