1 cn (14 1/4 oz) whole tomatoes;
-drained
12 Imported black olives;
-pitted
4 lg Fresh basil leaves
2 tb Capers; rinsed
1 tb Olive oil; PLUS
2 ts Olive oil
2 lg Bell peppers (green; red or
-yellow), cut in 1/4″ strips
1 Onion; thinly sliced
1 Clove garlic; minced
1/4 ts Crushed red pepper; optional
Salt and freshly groung
-black pepper; to taste
1/2 lb Thin spaghetti
1/2 c Romano cheese; fresh grated
Preheat oven to 400?F. Put a pot of water on to boil for cooking pasta.
In a food processor, combine tomatoes, olives, basil and capers; pulse
until coarsely chopped.
In a large skillet, heat 1 tablespoon oil 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 minutes more. Add tomato mixture and bring to a simmer.
Season with salt and pepper. Transfer to a large bowl.
Meanwhile, cook spaghetti 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 Romano cheese.
Brush remaining 2 teaspoons oil over bottom and sides of a heavy 10-inch
ovenproof skillet Heat skillet over medium heat. Remove from heat; add
pasta mixture and press firmly into an even layer.
Bake pasta for about 30 mintues, or until golden brown. Run a knife around
the inside edge of the pan and invert the spaghetti cake onto a large
platter. Cut into wedges and serve.
NOTES : The pasta mixture will keep, covered, in the refrigerator for up =
to 2 days. Return to room temperature before proceeding. This is a great
use for leftover spaghetti.
Yields
4 Servings