Ingredients

• 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

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Cooking Directions

Step 1

Preheat oven to 400°F. Put a pot of water on to boil for cooking pasta.

Step 2

Combine tomatoes, olives, basil and capers in a food processor; pulse until coarsely chopped.

Step 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.

Step 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.

Step 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.

Step 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.