- 1 14-ounce c whole tomatoes, drained
- 12 imported black olives, pitted
- 4 large fresh basil leaves
- 2 tablespoon capers, rinsed
- 1 tablespoon 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 & freshly ground pepper, to taste
- 8 ounces thin whole-wheat spaghetti, or vermicelli
- 1/2 cup freshly grated Pecorino Romano cheese
Preheat oven to 400°F. Put a pot of water on to boil for cooking pasta.
Combine tomatoes, olives, basil and capers in a food processor; pulse until coarsely chopped.
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.
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.
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.
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.
- Serving: Per serving
- Calories: 382
- Carbohydrates: 54g
- Fat: 12g
- Protein: 13g
- Dietary Fiber: 8g
- Saturated Fat: 4g
- Monounsaturated Fat: 6g
- Cholesterol: 9mg
- Potassium: 434mg
- Sodium: 604mg
- Exchanges: 3 starch, 2 vegetable, 1/2 lean meat, 1 fat
- Carbohydrate Servings: 3