Sicilian Spaghetti Cake (Pasticcio di Spaghetti alla Siracusana)
From EatingWell: November 1997
This crusty pasta cake is full of flavorful ingredients. Simply serve with a tossed salad for a quick supper.
- 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.
Tips & Notes
- 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: 382 calories; 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.
Nutrition Bonus: Vitamin C (128% daily value), Calcium (23% dv), Vitamin A (19% dv), Iron (16% dv).
Carbohydrate Servings: 3
Exchanges: 3 starch, 2 vegetable, 1/2 lean meat, 1 fat
More From EatingWell
Omega-3 fats are good for your heart and are found in fish...
These healthy sugar-free dessert recipes are a delicious and...
Stir-fries are an easy way to get dinner on the table fast...
Whether you're looking for a quick breakfast or a refreshing...
If you’re trying to slim down, our low-calorie dinners to...
Carbs have gotten a bad rap as a diet no-no, but whole grains...
When you’re trying to lose weight, you don’t need to skimp on...
The next time you’re thinking about ordering takeout, put...
Fresh seasonal produce offers plenty of reasons to try one of...
Baking a cake from scratch doesn’t have to be time-intensive...
There’s something oh-so-soothing about a bowl of creamy...
Our nutritionists have verified that these recipes do not...
Homemade desserts, including piping-hot apple pie, rich...
If you’re searching for an affordable and healthy meal for...
Our healthy lasagna recipes, including classic meat lasagna...
Make sure you have a quick and easy dinner ready to go next...
- Ease of Preparation
- Total Time
- 45 minutes or less
- November 1997