Low Fat Sicilian Spaghetti Cake Recipe

Low fat dishes can be difficult to find but recipes like Sicilian Spaghetti Cake are ideal for midweek healthy eating. If you like Low Fat food then we have more recipes including ingredients cakes / spaghetti.

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Sicilian Spaghetti Cake Ingredients

Low Fat Sicilian Spaghetti Cake

  • 14 1/2 ounces whole tomatoes, drained
  • 12 imported black olives, pitted
  • 4 large fresh basil leaves
  • 2 tablespoons capers, rinsed
  • 1 tablespoon olive oil, plus 2 teaspoons
  • 2 large bell peppers
  • — green, red or yellow
  • –cut into 1/4-inch strips
  • 1 onion, thinly sliced
  • 1 clove garlic, minced
  • 1/4 teaspoon crushed red pepper, optional
  • salt & freshly ground black pepper, to taste
  • 1/2 pound thin spaghetti
  • — or vermicelli
  • 1/2 cup freshly grated pecorino romano cheese
  • 1.Preheat oven to 400°F.
  • Put a pot of water on to boil for cooking pasta.
  • 2 In a food processor, combine tomatoes, olives, basil and capers; pulse until coarsely chopped.
  • 3.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 minute more.
  • Add tomato mixture and bring to a simmer.
  • Season with salt and pepper.
  • Transfer to a large bowl.
  • 4.Meanwhile, cook spaghetti (or vermicelli) 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.
  • (The pasta mixture will keep, covered, in the refrigerator for up to 2 days.
  • Return to room temperature before proceeding.)
  • 5.Brush remaining 2 teaspoons oil over bottom and sides of a heavy l0-inch ovenproof skillet.
  • Heat skillet over medium heat.
  • Remove from heat; add pasta mixture and press firmly into an even layer.
  • 6.Bake pasta for about 30 minutes, 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.
  • MAKES 4 SERVINGS.
  • 345 calories per serving; 12 grams protein; 11 grams fat (2.
  • 5 grams saturated fat); 52 grams carbohydrate; 280 mg sodium: 6 mg cholesterol: 2 grams fiber.
  • Italian Nane: Pasticcio di Spaghetti alla Sircusana
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