Ingredients Jump to Instructions ↓

  1. 1 14-ounce can whole tomatoes, drained

  2. 12 imported black olives, pitted

  3. 4 large fresh basil leaves

  4. 2 tablespoons capers, rinsed

  5. 1 tablespoon plus 2 teaspoons extra-virgin olive oil

  6. 2 large bell peppers, (green, red or yellow), cut into 1/4-inch strips

  7. 1 onion, thinly sliced

  8. 1 clove garlic, minced

  9. 1/4 teaspoon crushed red pepper,

  10. Salt & freshly ground pepper, to taste

  11. 8 ounces thin whole-wheat spaghetti, or vermicelli

  12. 1/2 cup freshly grated Pecorino Romano cheese

Instructions Jump to Ingredients ↑

  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.


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