Quick Sicilian Baked Pasta Gratin

This is so simple. Just tried this the other night and my family really liked it. It's one of the many recipes I've collected over the years and just thought I'd give it a go. E-A-S-Y!

• Ready In: 40 mins
• Serves: 6-8

Ingredients

• 3  tablespoons olive oil
• 1  red pepper, cut in julienne strips 1/4 inch
• 1  yellow pepper, cut as above
• 1  medium onion, sliced thinly
• 2 -3  garlic cloves, minced
•  red pepper flakes, to taste
• 1 (2 lb) can plum tomatoes, drained
• 1  dozen kalamata olives or 1  dozen black olives, pitted
• 1⁄4 cup capers, rinsed (optional)
• 1⁄4 cup fresh basil
• 3  tablespoons olive oil
•  salt and fresh pepper
• 1  lb  thin spaghetti, cooked in salted boiling water, only until al dente, drain
• 1  cup  pecorino cheese (or even fontinella)

Directions

1. Preheat your oven to 400°F.
2. Saute the peppers and onion in the heated oil until the onions become translucent in appearance.
3. Add garlic and pepper flakes.
4. Cook for a few minutes, but don't brown your garlic-- or it will become bitter.
5. Add the tomatoes, olives, caper, and basil in your food processor or blender and only coarsely give it a few pulses.
6. Add this mixture to the skillet and reheat.
7. Adjust your seasonings to taste.
8. Combine the tomato mixture, cheese, pasta, and gentely turn into an oiled casserole.
9. Bake 30 minutes uncovered.
10. NOTE: You can assemble this dish, refrigerate it and make it two days later.
11. Also you can add a little more tomatoes if you like a saucier sauce.
12. I added more olives because I like them.