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Ingredientes
- 1 x (14-oz) can whole tomatoes, liquid removed
- 12 x imported black olives, pitted
- 4 lrg fresh basil leaves
- 2 Tbsp. capers, rinsed
- 1 Tbsp. plus 2 tsp. extra virgin olive oil
- 2 lrg bell peppers (green, red or possibly yellow), cut into 1/4 inch strips
- 1 x onion, thinly sliced
- 1 x clove garlic, chopped
- 1/4 tsp crushed red pepper (optional)
- Â Â Salt and freshly grnd pepper to taste
- 1/2 lb thin spaghetti or possibly vermicelli
- 1/2 c. freshly grnd pecorino or possibly Romano cheese
Direcciones
- Preheat oven to 400 degrees. Boil water for pasta. In a food processor, combine tomatoes, olives, basil and capers; pulse till coarsely minced.
- In a large skillet, heat 1 Tbsp. oil over medium-high heat. Add in bell pepper and onion. Cook, stirring often till tender, about 10 min. Add in garlic and crushed red pepper; stir till fragrant, about 1 minute. Add in tomato mix and bring to a simmer. Add in salt and pepper. Transfer to a large bowl.
- Cook spaghetti in boiling salted water till al dente, 5-8 min. Drain and rinse well. Add in sauce and mix. Cold to room temperature. Stir in cheese. The pasta will keep, covered, in the refrigerator, for up to 2 days. Return to room temperature before proceeding.
- Brush remaining oil over bottom and sides of a heavy 10 inch oven-proof skillet and heat over medium heat. Remove from heat; add in pasta mix and press firmly into even layer. Bake 30 min, or possibly till golden. Run a knife around inside edge of pan and invert spaghetti cake onto a large platter. Cut into wedges and serve.
