Capelinni Tomato Pie
(go to video recipe)
Ingredients (Makes 8 servings)
2 tablespoon Panko Bread Crumbs
8 ounces dried Capellini Pasta (plain and boiled in water or PAN ROASTED
and COOKED IN VEGGIE BROTH - see video
6 cabbage leaves
2 cups chopped tomatoes
1 large tomato sliced thin
20 kalamata olives chopped
3 tablespoon basil chopped
2 tablespoons capers whole
1 tablespoon olive oil
3 cloves garlic chopped
0.3 cup grated Parmesan cheese
ground pepper to taste
Directions
1. Preheat oven 350. Spray 10 inch pie plate w/cook spray and dust with PANKO bread crumbs.
2. I LIKE TO PAN ROAST my pasta so, HEAT a large pan, spray with cook spray, BREAK PASTA in half and
pan roast till most turn color. KEEP PASTA MOVING IN PAN so you don't burn it. It LIGHTLY browns quickly.
(DO NOT TRY AND TURN EACH AND EVERY PIECE OF PASTA COLOR)
*YOU can COOK YOUR PASTA IN WATER or BROTH AS NORMAL AND SKIP THE PAN ROASTING.
3. Heat up a POT of VEGETABLE BROTH or water to COOK PASTA IN FOR 2 MINUTES. RESERVE
BROTH/water. Cook pasta, drain and put to the side.
4. TRIM off any tough ribs at the base of each cabbage leaf. I CUT MY CABBAGE IN WIDE STRIPS. COOK
Cabbage for 5 minutes in REMAINING VEGETABLE BROTH/water then arrange in the PANKO prepared pie
plate.
5. Put PASTA in LARGE bowl and add chopped tomatoes, olives, basil, capers, olive oil, garlic and pepper on
top of the pasta and TOSS.
6. Put ALL THE PASTA and INGREDIENTS from the bowl into the prepared pie plate and flatten/TAP DOWN.
7. ADD sliced tomatoes to the top of the pasta mixture. ADD 1/3 cup of GRATED PARMESAN CHEESE to the
top.
8. BAKE at 350 degrees for 30 minutes. LET STAND till you can touch the pie plate & serve room temp.
FYI.... THIS recipe is BEST the next day AT ROOM TEMP.
ENJOY XOXO Suanne
(go to video recipe)
Ingredients (Makes 8 servings)
2 tablespoon Panko Bread Crumbs
8 ounces dried Capellini Pasta (plain and boiled in water or PAN ROASTED
and COOKED IN VEGGIE BROTH - see video
6 cabbage leaves
2 cups chopped tomatoes
1 large tomato sliced thin
20 kalamata olives chopped
3 tablespoon basil chopped
2 tablespoons capers whole
1 tablespoon olive oil
3 cloves garlic chopped
0.3 cup grated Parmesan cheese
ground pepper to taste
Directions
1. Preheat oven 350. Spray 10 inch pie plate w/cook spray and dust with PANKO bread crumbs.
2. I LIKE TO PAN ROAST my pasta so, HEAT a large pan, spray with cook spray, BREAK PASTA in half and
pan roast till most turn color. KEEP PASTA MOVING IN PAN so you don't burn it. It LIGHTLY browns quickly.
(DO NOT TRY AND TURN EACH AND EVERY PIECE OF PASTA COLOR)
*YOU can COOK YOUR PASTA IN WATER or BROTH AS NORMAL AND SKIP THE PAN ROASTING.
3. Heat up a POT of VEGETABLE BROTH or water to COOK PASTA IN FOR 2 MINUTES. RESERVE
BROTH/water. Cook pasta, drain and put to the side.
4. TRIM off any tough ribs at the base of each cabbage leaf. I CUT MY CABBAGE IN WIDE STRIPS. COOK
Cabbage for 5 minutes in REMAINING VEGETABLE BROTH/water then arrange in the PANKO prepared pie
plate.
5. Put PASTA in LARGE bowl and add chopped tomatoes, olives, basil, capers, olive oil, garlic and pepper on
top of the pasta and TOSS.
6. Put ALL THE PASTA and INGREDIENTS from the bowl into the prepared pie plate and flatten/TAP DOWN.
7. ADD sliced tomatoes to the top of the pasta mixture. ADD 1/3 cup of GRATED PARMESAN CHEESE to the
top.
8. BAKE at 350 degrees for 30 minutes. LET STAND till you can touch the pie plate & serve room temp.
FYI.... THIS recipe is BEST the next day AT ROOM TEMP.
ENJOY XOXO Suanne
