This crusty pasta cake is full of flavorful ingredients. Simply serve with a tossed salad for a quick supper.

G. Franco Romagnoli
Source: EatingWell Magazine, November 1997

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Recipe Summary

total:
45 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F. Put a pot of water on to boil for cooking pasta.

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  • 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.

Tips

Make Ahead Tip: Prepare through Step 4. The pasta mixture will keep, covered, in the refrigerator for up to 2 days. Return to room temperature before proceeding.

Nutrition Facts

373 calories; protein 12.3g 25% DV; carbohydrates 52.2g 17% DV; exchange other carbs 3.5; dietary fiber 8g 32% DV; sugars 6.7g; fat 12.5g 19% DV; saturated fat 3.7g 19% DV; cholesterol 8.8mg 3% DV; vitamin a iu 814.9IU 16% DV; vitamin c 77.6mg 129% DV; folate 14.8mcg 4% DV; calcium 235.5mg 24% DV; iron 3mg 17% DV; magnesium 13.5mg 5% DV; potassium 411.9mg 12% DV; sodium 585.5mg 23% DV; thiamin 0.1mg 6% DV.

Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
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Rating: 5 stars
04/23/2013
Great Make Ahead...Knocks it out of the park! I bake this in pie pans and cut it in wedges and serve Basil Marinara on the side. It is a favorite of my family and I use it often when taking a meal to a friend. Both children and adults love it and it has a complex zippy flavor without meat. I have been asked for the recipe many times so now I just include it on a 3x5 card. My only advice is to grind up the capers completely to develop the flavor properly. Pros: Great Meatless Pasta with Punchy Flavor and can be made ahead. Cons: Can be dry so I serve Basil Marinara on the side. Read More