Sicilian Spaghetti Cake

This unique Sicilian Spaghetti Cake transforms simple pasta into a hearty, savory dish that serves as both a side and a main. Unlike a traditional sweet cake, this recipe layers boiled spaghetti with a rich mixture of drained whole tomatoes, pitted black olives, capers, and fresh basil. The addition of thinly sliced bell peppers and onions provides a sweet crunch that balances the briny flavors of the olives and capers. Topped with freshly grated Pecorino Romano, the dish bakes until the cheese is golden and the flavors meld together. It is an excellent choice for family dinners, potlucks, or when you want to use up pantry staples in a creative way. The texture is soft yet substantial, offering a comforting experience that highlights classic Italian ingredients without being overly complex.

Cooking Method: Baking, Boiling

Cuisine: Italian

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 498.6

Dietary: Vegetarian

Description

This unique Sicilian Spaghetti Cake transforms simple pasta into a hearty, savory dish that serves as both a side and a main. Unlike a traditional sweet cake, this recipe layers boiled spaghetti with a rich mixture of drained whole tomatoes, pitted black olives, capers, and fresh basil. The addition of thinly sliced bell peppers and onions provides a sweet crunch that balances the briny flavors of the olives and capers. Topped with freshly grated Pecorino Romano, the dish bakes until the cheese is golden and the flavors meld together. It is an excellent choice for family dinners, potlucks, or when you want to use up pantry staples in a creative way. The texture is soft yet substantial, offering a comforting experience that highlights classic Italian ingredients without being overly complex.

Ingredients

14 1/2 oz Whole tomatoes -- drained
12 imported Black olives -- pitted
4 large Fresh basil leaves
2 tablespoons Capers -- rinsed
1 tablespoons Olive oil -- plus 2 teaspoons
2 large Bell peppers
Green -- red or yellow
1 onion Thinly sliced
1 clove Garlic -- minced
1/4 teaspoons Crushed red pepper -- optional
Salt & freshly ground black pepper -- to taste
1/2 lbs Thin spaghetti
Or vermicelli
1/2 cups Freshly grated pecorino romano cheese

Directions

1
Preheat oven to 350F (175C). Lightly grease a small loaf pan or baking dish with olive oil.
2
Cook spaghetti in boiling salted water until al dente. Drain well and let cool slightly.
3
In a large bowl, combine the drained whole tomatoes, black olives, capers, sliced bell peppers, sliced onion, minced garlic, and crushed red pepper.
4
Add the cooked spaghetti to the vegetable mixture and toss gently until evenly distributed.
5
Season the mixture with salt and black pepper to taste.
6
Press the spaghetti mixture firmly into the prepared baking dish, creating an even layer.
7
Sprinkle the freshly grated Pecorino Romano cheese evenly over the top.
8
Bake for 25 to 30 minutes, or until the cheese is melted and bubbly and the edges are golden.
9
Let the cake rest for 10 minutes before slicing and serving.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 498.6kcal

% Daily Value *
Total Fat 18.0g28%
Saturated Fat 7.1g36%
Cholesterol 26.1mg9%
Sodium 127.2mg6%
Total Carbohydrate 81.2g28%
Dietary Fiber 29.4g118%
Sugars 28.0g
Protein 17.8g36%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

This dish is savory, not sweet. The "cake" refers to the shape and layered structure, similar to a pasta salad or baked pasta casserole.

If using canned tomatoes, ensure they are well-drained to prevent the dish from becoming too watery.

You can substitute Parmesan cheese for the Pecorino Romano if desired, though Pecorino provides a sharper, saltier flavor.

For a richer texture, you can mix an egg into the spaghetti before pressing it into the pan.

Keywords: spaghetti, cake, sicilian, pasta, savory, vegetarian, tomatoes, olives, basil, capers, pecorino, baked, italian, dinner, side dish

Read it online: https://www.chefs-mate.com/recipe/sicilian-spaghetti-cake/