Sicilian spaghetti cake

Yield: 4 Servings

Measure Ingredient
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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