Sicilian Spaghetti Cake (Pasticcio di Spaghetti alla Siracus

rickyleigh

Sicilian Spaghetti Cake (Pasticcio di Spaghetti alla Siracusana)

This crusty pasta cake is full of flavorful ingredients. Simply serve with a tossed salad for a quick supper.Tons of fiber and protein.

Ingredients

SERVES: 4
PREP TIME: 15 minutes
TOTAL TIME: 45 minutes
LEVEL: Easy


* 1 14-ounce can whole tomatoes, drained
* 12 imported black olives, pitted
* 4 large fresh basil leaves
* 2 tablespoons capers, rinsed
* 1 tablespoon plus 2 teaspoons extra-virgin olive oil
* 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 and freshly ground pepper, to taste
* 8 ounces thin whole-wheat spaghetti, or vermicelli
* 1/2 cup freshly grated Pecorino Romano cheese

Directions
1. Preheat oven to 400°F. Put a pot of water on to boil for cooking pasta.
2. Combine tomatoes, olives, basil and capers in a food processor; pulse until coarsely chopped.
3. Heat 1 tablespoon oil in a large skillet 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 Pecorino Romano.
5. Brush the remaining 2 teaspoons oil over the bottom and sides of a heavy 10-inch ovenproof skillet. Heat the pan over medium heat. Remove from heat; add pasta mixture and press firmly into an even layer.
6. Bake pasta until golden brown, about 30 minutes. Run a knife around the inside edge of the pan and invert the spaghetti cake onto a large platter. Cut into wedges and serve.

Nutrition Information
Per serving
Calories: 382
Carbohydrates: 54g
Fat: 12g
Saturated Fat: 4g
Monounsaturated Fat: 6g
Protein: 13g
Cholesterol: 9mg
Dietary Fiber: 8g
Potassium: 434mg
Sodium: 604mg
Nutrition Bonus: Vitamin C (128% daily value), Calcium (23% dv), Vitamin A (19% dv), Iron (16% dv).

rickyleigh

Sicilian Spaghetti Cake (Pasticcio di Spaghetti alla Siracusana)

This crusty pasta cake is full of flavorful ingredients. Simply serve with a tossed salad for a quick supper.Tons of fiber and protein.

Ingredients

SERVES: 4
PREP TIME: 15 minutes
TOTAL TIME: 45 minutes
LEVEL: Easy


* 1 14-ounce can whole tomatoes, drained
* 12 imported black olives, pitted
* 4 large fresh basil leaves
* 2 tablespoons capers, rinsed
* 1 tablespoon plus 2 teaspoons extra-virgin olive oil
* 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 and freshly ground pepper, to taste
* 8 ounces thin whole-wheat spaghetti, or vermicelli
* 1/2 cup freshly grated Pecorino Romano cheese

Directions
1. Preheat oven to 400°F. Put a pot of water on to boil for cooking pasta.
2. Combine tomatoes, olives, basil and capers in a food processor; pulse until coarsely chopped.
3. Heat 1 tablespoon oil in a large skillet 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 Pecorino Romano.
5. Brush the remaining 2 teaspoons oil over the bottom and sides of a heavy 10-inch ovenproof skillet. Heat the pan over medium heat. Remove from heat; add pasta mixture and press firmly into an even layer.
6. Bake pasta until golden brown, about 30 minutes. Run a knife around the inside edge of the pan and invert the spaghetti cake onto a large platter. Cut into wedges and serve.

Nutrition Information
Per serving
Calories: 382
Carbohydrates: 54g
Fat: 12g
Saturated Fat: 4g
Monounsaturated Fat: 6g
Protein: 13g
Cholesterol: 9mg
Dietary Fiber: 8g
Potassium: 434mg
Sodium: 604mg
Nutrition Bonus: Vitamin C (128% daily value), Calcium (23% dv), Vitamin A (19% dv), Iron (16% dv).