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Low Fat Sicilian Spaghetti Cake Recipe
Ingredients
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
Method
Preheat oven to 400°F.
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 minute more.
Add tomato mixture and bring to a simmer.
Season with salt and pepper.
Transfer to a large bowl.
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.
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.
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.
Calories per serving; 12 grams protein; 11 grams fat 2 grams saturated fat; 52 grams carbohydrate; 280 mg sodium: 6 mg cholesterol: 2 grams fiber
Italian Nane: Pasticcio di Spaghetti alla Sircusana