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Sicilian Spaghetti Cake (Pasticcio di Spaghetti alla Siracusana)
Sicilian Spaghetti Cake (Pasticcio di Spaghetti alla Siracusana)
1 Review
From: EatingWell Magazine, November 1997
This crusty pasta cake is full of flavorful ingredients. Simply serve with a tossed salad for a quick supper.
- By: G. Franco Romagnoli EatingWell Recipe Contributor
Ingredients 4 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
- 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 ¼-inch strips
- 1 onion, thinly sliced
- 1 clove garlic, minced
- ¼ teaspoon crushed red pepper, (optional)
- Salt & freshly ground pepper, to taste
- 8 ounces thin whole-wheat spaghetti, or vermicelli
- ½ cup freshly grated Pecorino Romano cheese
Preparation
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Active
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Ready In
- 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.
- 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.
- Per serving: 373 calories; 12 g fat(4 g sat); 8 g fiber; 52 g carbohydrates; 12 g protein; 15 mcg folate; 9 mg cholesterol; 7 g sugars; 815 IU vitamin A; 78 mg vitamin C; 235 mg calcium; 3 mg iron; 586 mg sodium; 412 mg potassium
- Nutrition Bonus: Vitamin C (130% daily value), Calcium (24% dv)
- Carbohydrate Servings: 3½
- Exchanges: 3 starch, 2 vegetable, ½ lean meat, 1 fat
Reviews 1
April 23, 2013
By: EatingWell User
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.
