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

Source: EatingWell Magazine, November 1997


Recipe Summary test

45 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400 degrees 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.

Nutrition Facts

373 calories; protein 12.3g; carbohydrates 52.2g; dietary fiber 8g; sugars 6.7g; fat 12.5g; saturated fat 3.7g; cholesterol 8.8mg; vitamin a iu 814.9IU; vitamin c 77.6mg; folate 14.8mcg; calcium 235.5mg; iron 3mg; magnesium 13.5mg; potassium 411.9mg; sodium 585.5mg; thiamin 0.1mg.

3 starch, 2 vegetable, 1/2 lean meat, 1 fat