INGREDIENTS

INSTRUCTIONS

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.
Recipe by: Eating Well (November 1997)
Posted to recipelu-digest by Nesb2 <Nesb2@aol.com> on Mar 3, 1998

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