We are pleased to announce that as of March 4, 2025, an updated Rich Text Editor has been introduced in the MyFitnessPal Community. To learn more about the changes, please click here. We look forward to sharing this new feature with you!

Sicilian Spaghetti Cake (Pasticcio di Spaghetti alla Siracus

rickyleigh
rickyleigh Posts: 8
edited September 2024 in Recipes
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).

Replies

  • rickyleigh
    rickyleigh Posts: 8
    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).
This discussion has been closed.

Categories