Sicilian Spaghetti Cake
| Yield: | 4 Servings |
| Categories: | Pasta |
| 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 |
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