1 can (14 1/4 oz) whole tomatoes, drained
12 Imported black olives, pitted
4 large Fresh basil leaves
2 tbsp Capers, rinsed
1 tbsp Olive oil, PLUS
2 tsp Olive oil
2 large Bell peppers (green, red or yellow), cut in 1/4" strips
1 Onion, thinly sliced
1 Clove garlic, minced
1/4 tsp Crushed red pepper, optional
Salt and freshly groung black pepper, to taste
1/2 lb Thin spaghetti
1/2 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@aol.com> on Mar 3, 1998
|
|
