This crusty pasta cake is full of flavorful ingredients. Simply serve with a tossed salad for a quick supper.
Active Time: 15 minutes |
Total Time: 45 minutes
1 14-ounce can whole tomatoes, drained
12 imported black olives, pitted
4 large fresh basil leaves
2 tablespoons capers, rinsed
1 tablespoon plus 2 teaspoons extra-virgin olive oil
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 pepper, to taste
8 ounces thin whole-wheat spaghetti, or vermicelli
1/2 cup freshly grated Pecorino Romano cheese
Preheat oven to 400°F. Put a pot of water on to boil for cooking pasta.
Combine tomatoes, olives, basil and capers in a food processor; pulse until coarsely chopped.
Heat 1 tablespoon oil in a large skillet 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.
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 Pecorino Romano.
Brush the remaining 2 teaspoons oil over the bottom and sides of a heavy 10-inch ovenproof skillet. Heat the pan over medium heat. Remove from heat; add pasta mixture and press firmly into an even layer.
Bake pasta until golden brown, about 30 minutes. Run a knife around the inside edge of the pan and invert the spaghetti cake onto a large platter. Cut into wedges and serve.
Per serving :
12 g Fat;
4 g Sat;
6 g Mono;
9 mg Cholesterol;
54 g Carbohydrates;
13 g Protein;
8 g Fiber;
604 mg Sodium;
434 mg Potassium