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
In the dog days of summer, you don’t have to turn on your stove...Icebox pies are an easy and popular summer dessert, yet they're...Celebrate the season with EatingWell's best recipes from the...
Turkey sausage is a healthy, leaner alternative to...
You won’t waste half a day’s worth—or more—of calories with...
Celebrate summer’s fresh vegetables with our healthy recipes...
Getting your kids to eat healthy on a gluten-free diet can be...Chicken is a great ingredient for building a healthy and...
Gluten-free salads, soups and sides don’t have to be boring....
Healthy and slimming summer dinners shouldn’t be hard to find...
Beat the heat and embrace the flavors of summer with low-...
Our low-calorie pasta salad recipes will be a favorite dish...
Cool down with these healthy, homemade freezer pops. On hot...
If you find yourself short on time this summer, try these...
For a lighter option for dinner tonight, try making a quick...
Whether you’re a vegetarian or just looking to cut back on...
- Ease of Preparation
- Total Time
- 45 minutes or less
- November 1997