Google
Web www.home-almanac.com

Hosting Powered By www.kydomains.net

Home-Almanac.com   

Kathys Korner    Seasonings    Recipe Substitutes    Cajun Cooking    Food Storage  
Cooking Tips  Disclaimer
Seafood 01 02 03 Weight Watchers LowFat Cooking
Health LowCarb Cooking More Cajun Greats

Sicilian Spaghetti Cake

Categories:
cheese, pastanoodle

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
--or vermicelli
1/2 cup freshly grated pecorino romano chee

1. Preheat oven to 400F. 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 <4paws@netrax.net>



- - - - - - - - - - - - - - - - - -

Contributor: Eating Well, November 1997

Yield: 4 servings

Preparation Time: 0:00




Replacement Dinnerware Service
If that fancy set of Chinaware that was given to you by your Mother-in-Law on your Wedding Day has somehow gotten smaller since it was given to you for safe keeping, Follow the link below to Kathy's Online and replace the missing pieces before anyone knows that they were missing!
Kathy's Online Sales
    And if there is one special recipe you need and can't find it just send me a quick email using the form on the Contact page and if I have it or can locate it I will be glad to send it to you.


A new Tip each time you Visit
Tips

PlaceHolder for TableData Sizing PlaceHolder for TableData Sizing
Click To Bookmark our Site


Here are some other pages you may be interested in;
Seafood_05
Seafood_04
Seafood_02
Seafood_03
Seafood_01
This site hosted by
Ky Domains Web Services