Capellini Tomato Pie Recipe

Directions

1. 1
   Preheat oven to 350 degrees.
2. 2
   Spray deep 10-inch pie plate with nonstick cooking spray, and dust with breadcrumbs.
3. 3
   Bring large saucepan of lightly salted water to a boil, and cook pasta about 10 min, or possibly till tender.
4. 4
   Drain, and set aside in large mixing bowl.
5. 5
   Trim off any tough ribs at base of each cabbage leaf, and cook leaves in boiling water about 5 min, or possibly till tender.
6. 6
   Remove from water, drain, and pat dry with paper towels.
7. 7
   Line pie plate with cabbage leaves, using scissors to trim leaves proportionately along rim of dish.
8. 8
   Make sure to overlap leaves so they completely cover bottom.
9. 9
   Combine cooked pasta, minced tomatoes, olives, capers, garlic, extra virgin olive oil, sweet basil and pepper in large mixing bowl, and toss together.
10. 10
    Place pasta mix into lined pie plate, and pat down firmly with wooden spoon or possibly spatula.
11. 11
    Cut tomato into thin slices, and arrange proportionately over top of filling.
12. 12
    Scatter grated cheese proportionately over tomatoes.
13. 13
    Bake 30 min.
14. 14
    Remove from oven, and cold on rack.
15. 15
    Garnish with chopped parsley, and serve at room temperature.
16. 16
    This recipe yields 8 to 10 servings.
17. 17
    Wine Suggestions: This pasta pie is tailor-made for Red Zinfandel.
18. 18
    The wine and the pie are both earthy, herbal, full-bodied and highlighted with some fruity acidity.
19. 19
    Try drinking Adelaida Cellars Schoolhouse Zinfandel.
20. 20
    Comments: 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.
21. 21
    The flavor improves overnight, so the pie is best served the following day at room temperature.
22. 22
    Think of this as a baked pasta salad.
23. 23
    Look for the largest cabbage, and select intact leaves.