The best delicious Sicilian Spaghetti Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Sicilian Spaghetti Cake recipe today!
Hello my friends, this Sicilian Spaghetti Cake recipe will not disappoint, I promise! Made with simple ingredients, our Sicilian Spaghetti Cake is amazingly delicious, and addictive, everyone will be asking for more Sicilian Spaghetti Cake.
What Makes This Sicilian Spaghetti Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Sicilian Spaghetti Cake.
Ready to make this Sicilian Spaghetti Cake Recipe? Let’s do it!
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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
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