14 1/2 ounces whole tomatoes; drained
12 imported black olives; pitted
4 large fresh basil leaves
2 tablespoons capers; rinsed
1 tablespoon olive oil; plus 2 teaspoons
2 large bell peppers
--green; red or yellow
--cut into 1/4-inch strips
1 onion; thinly sliced
1 clove garlic; minced
1/4 teaspoon crushed red pepper; optional
salt & freshly ground black pepper; to taste
1/2 pound thin spaghetti
1/2 cup freshly grated pecorino romano chee
1. Preheat oven to 400°F. Put a pot of water on to boil for cooking pasta.
2 In a food processor, combine tomatoes, olives, basil and capers; pulse until coarsely chopped.
3. 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 minute more. Add tomato mixture and bring to a simmer. Season with salt and pepper. Transfer to a large bowl.
4. Meanwhile, cook spaghetti (or vermicelli) 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. (The pasta mixture will keep, covered, in the refrigerator for up to 2 days. Return to room temperature before proceeding.)
5. Brush remaining 2 teaspoons oil over bottom and sides of a heavy l0-inch ovenproof skillet. Heat skillet over medium heat. Remove from heat; add pasta mixture and press firmly into an even layer.
6. Bake pasta for about 30 minutes, 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.
MAKES 4 SERVINGS.
345 calories per serving; 12 grams protein; 11 grams fat (2.5 grams saturated fat); 52 grams carbohydrate; 280 mg sodium: 6 mg cholesterol: 2 grams fiber.
Italian Nane: Pasticcio di Spaghetti alla Sircusana
Busted by Gail Shermeyer <email@example.com>
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Contributor: Eating Well, November 1997
Yield: 4 servings
Preparation Time: 0:00