Low Fat Sicilian Spaghetti Cake Recipe

Ingredients

14 1/2 ounces whole tomatoes, drained

12 imported black olives, pitted

4 large fresh basil leaves

2 tablespoons capers, rinsed

1 tablespoon olive oil, plus 2 teaspoons

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 black pepper, to taste

1/2 pound thin spaghetti

-- or vermicelli

1/2 cup freshly grated pecorino romano cheese

Method

1.Preheat oven to 400°F.

Put a pot of water on to boil for cooking pasta.

2 In a food processor, combine tomatoes, olives, basil and capers; pulse until coarsely chopped.

3.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 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 Romano.

(The pasta mixture will keep, covered, in the refrigerator for up to 2 days.

Return to room temperature before proceeding.)

5.Brush remaining 2 teaspoons oil over bottom and sides of a heavy l0-inch ovenproof skillet.

Heat skillet over medium heat.

Remove from heat; add pasta mixture and press firmly into an even layer.

6.Bake pasta for about 30 minutes, 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.

MAKES 4 SERVINGS.

345 calories per serving; 12 grams protein; 11 grams fat (2.

5 grams saturated fat); 52 grams carbohydrate; 280 mg sodium: 6 mg cholesterol: 2 grams fiber.

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