This crusty pasta cake is full of flavorful ingredients. Simply serve with a tossed salad for a quick supper. Source: EatingWell Magazine, November 1997

G. Franco Romagnoli
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Ingredients

Directions

  • 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; 12.5 g total fat; 9 mg cholesterol; 586 mg sodium. 52.2 g carbohydrates; 12.3 g protein; Full Nutrition

Reviews (1)

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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