Free Recipe Sicilian Spaghetti Cake

Recipe Type: P Recipes

Recipe Preparation: bake

Cooking Ingredients for Sicilian Spaghetti Cake Recipe

1 cn (14 1/4 oz) whole tomatoes;
-drained
12 Imported black olives;
-pitted
4 lg Fresh basil leaves
2 tb Capers; rinsed
1 tb Olive oil; PLUS
2 ts Olive oil
2 lg Bell peppers (green; red or
-yellow), cut in 1/4 strips
1 Onion; thinly sliced
1 Clove garlic; minced
1/4 ts Crushed red pepper; optional
Salt and freshly groung
-black pepper; to taste
1/2 lb Thin spaghetti
1/2 c Romano cheese; fresh grated

Sicilian Spaghetti Cake Preparation

Preheat oven to 400oF. 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) by Nesb2 <Nesb2@aol.com> on Mar 3, 1998

Cooking Temperature:

Recipe Serves: 4

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