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Ingredientes
- 1 Tbsp. breadcrumbs
- 8 ounce capellini (or possibly other thin spaghetti-like pasta)
- 6 lrg outer leaves of savoy cabbage or possibly more if needed
- 2 c. minced tomatoes plus
- 1 lrg tomato
- 30 x black olives minced (preferably Kalamata)
- 1 Tbsp. large capers
- 1 tsp chopped garlic
- 1 Tbsp. extra virgin olive oil
- 2 Tbsp. chopped fresh sweet basil Freshly-grnd black pepper to taste
- 1/3 c. freshly-grated Parmesan cheese Chopped parsley for garnish
Direcciones
- Preheat oven to 350 degrees. Spray deep 10-inch pie plate with nonstick cooking spray, and dust with breadcrumbs.
- Bring large saucepan of lightly salted water to a boil, and cook pasta about 10 min, or possibly till tender. Drain, and set aside in large mixing bowl.
- Trim off any tough ribs at base of each cabbage leaf, and cook leaves in boiling water about 5 min, or possibly till tender. Remove from water, drain, and pat dry with paper towels.
- Line pie plate with cabbage leaves, using scissors to trim leaves proportionately along rim of dish. Make sure to overlap leaves so they completely cover bottom.
- Combine cooked pasta, minced tomatoes, olives, capers, garlic, extra virgin olive oil, sweet basil and pepper in large mixing bowl, and toss together. Place pasta mix into lined pie plate, and pat down firmly with wooden spoon or possibly spatula. Cut tomato into thin slices, and arrange proportionately over top of filling. Scatter grated cheese proportionately over tomatoes.
- Bake 30 min. Remove from oven, and cold on rack. Garnish with chopped parsley, and serve at room temperature.
- This recipe yields 8 to 10 servings.
- Wine Suggestions: This pasta pie is tailor-made for Red Zinfandel. The wine and the pie are both earthy, herbal, full-bodied and highlighted with some fruity acidity. Try drinking Adelaida Cellars Schoolhouse Zinfandel.
- Comments: Pasta pies baked in crusts can be heavy, but this recipe, using cabbage leaves, not only cuts carbohydrates, it enhances the flavor of the tomatoes. The flavor improves overnight, so the pie is best served the following day at room temperature. Think of this as a baked pasta salad. Look for the largest cabbage, and select intact leaves.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 110g | |
| Recipe makes 10 servings | |
| Calories 465 | |
| Calories from Fat 380 | 82% |
| Total Fat 42.33g | 53% |
| Saturated Fat 5.87g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 35mg | 1% |
| Potassium 158mg | 5% |
| Total Carbs 19.26g | 5% |
| Dietary Fiber 1.3g | 4% |
| Sugars 1.8g | 1% |
| Protein 3.48g | 6% |
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