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