|1 can||(14 1/4 oz) whole tomatoes; drained|
|12||Imported black olives; pitted|
|4 larges||Fresh basil leaves|
|2 tablespoons||Capers; rinsed|
|1 tablespoon||Olive oil; PLUS|
|2 teaspoons||Olive oil|
|2 larges||Bell peppers (green; red or yellow), cut in 1/4" strips|
|1||Onion; thinly sliced|
|1||Clove garlic; minced|
|¼ teaspoon||Crushed red pepper; optional|
|Salt and freshly groung black pepper; to taste|
|½ pounds||Thin spaghetti|
|½ cup||Romano cheese; fresh grated|
Preheat oven to 400øF. Put a pot of water on to boil for cooking pasta.
In a food processor, combine tomatoes, olives, basil and capers; pulse until coarsely chopped.
In a large skillet, heat 1 tablespoon oil 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 minutes more. Add tomato mixture and bring to a simmer.
Season with salt and pepper. Transfer to a large bowl.
Meanwhile, cook spaghetti 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 Romano cheese.
Brush remaining 2 teaspoons oil over bottom and sides of a heavy 10-inch ovenproof skillet Heat skillet over medium heat. Remove from heat; add pasta mixture and press firmly into an even layer.
Bake pasta for about 30 mintues, or until golden brown. Run a knife around the inside edge of the pan and invert the spaghetti cake onto a large platter. Cut into wedges and serve.
NOTES : The pasta mixture will keep, covered, in the refrigerator for up = to 2 days. Return to room temperature before proceeding. This is a great use for leftover spaghetti.
Recipe by: Eating Well (November 1997) Posted to recipelu-digest by Nesb2<Nesb2@...> on Mar 3, 1998
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