Recipe - Sicilian Spaghetti Cake

1 cn (14 One fourth oz) whole tomatoes;
drained
12 Imported black olives;
pitted
4 lg Fresh basil leaves
2 tablespoon Capers; rinsed
1 tablespoon Olive oil; PLUS
2 teaspoon Olive oil
2 lg Bell peppers (green; red or
yellow), cut in 1/4" strips
1 Onion; thinly cut or sliced up
1 Clove garlic; minced
One fourth teaspoon Crushed red pepper; optional
Salt and freshly groung
black pepper; to taste
One half pound Thin spaghetti
One half 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 mediumhigh 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 10inch
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 recipeludigest by Nesb2 Nesb2@aol.com on Mar 3, 1998