Serves 8 TO 10
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.
- 1 Tbs. breadcrumbs
- 8 oz. capellini or other thin, spaghetti-like pasta
- 6 large outer leaves of savoy cabbage, or more if needed
- 2 cups chopped tomatoes plus 1 large tomato
- 30 black olives, chopped, preferably kalamata
- 1 Tbs. large capers
- 1 tsp. minced garlic
- 1 Tbs. olive oil
- 2 Tbs. fresh sweet basil, minced
- Freshly ground black pepper to taste
- ⅓ cup freshly grated Parmesan cheese
- Minced parsley for garnish
- Preheat oven to 350F. 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 minutes, or until 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 minutes, or until tender. Remove from water, drain, and pat dry with paper towels.
- Line pie plate with cabbage leaves, using scissors to trim leaves evenly along rim of dish. Make sure to overlap leaves so they completely cover bottom.
- Combine cooked pasta, chopped tomatoes, olives, capers, garlic, olive oil, sweet basil and pepper in large mixing bowl, and toss together. Place pasta mixture into lined pie plate, and pat down firmly with wooden spoon or spatula. Cut tomato into thin slices, and arrange evenly over top of filling. Scatter grated cheese evenly over tomatoes.
- Bake 30 minutes. Remove from oven, and cool on rack. Garnish with minced parsley, and serve at room temperature.
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.