|1/2 pkg (170 g)||CATELLI® GLUTEN FREE SPAGHETTI|
|1 tbsp||olive oil|
|1||medium onion, diced|
|1||green pepper, in 1/2 inch dice|
|2||cloves garlic, minced|
|1 cup (125g)||thinly sliced salami, cut in ½ inch/1cm dice|
|1 cup (85g)||coarsely chopped mushrooms|
|1/4 cup (30g)||coarsely chopped sun-dried tomatoes|
|1/4 cup (30g)||coarsely chopped black olives|
|3 tsp||dried oregano, divided|
|1 tsp||dried basil|
|1/8 tsp||cayenne pepper|
|1/4 cup (60ml)||light cream|
|1 cup (240ml)||tomato sauce|
|2 cups (200g)||grated mozzarella cheese|
|fresh basil for garnish, optional|
Bring a large pot of water to boil, add the spaghetti and boil for 8 minutes, until just firm, stirring several times in the first couple minutes until the spaghetti strands are pliable and separate. Drain in a colander and rinse under cold running water until the draining water runs cool. Set aside.
Preheat the oven to 350°F. Grease a 10½ inch (27cm) quiche pan or 10 inch (25.5cm) deep dish pie pan.
While the water is boiling and the pasta is cooking, heat the oil in a large heavy bottomed saucepan over medium heat. Add the diced onion and green pepper and sauté about 5 minutes, until the onion starts to turn golden.
Add the minced garlic, diced salami, and chopped mushrooms. Cook for another 5 to 10 minutes, or until all the water has evaporated from the mushrooms and the salami is crisp at the edges of some of the pieces. Stir in the sun dried tomatoes, olives, 2 teaspoons of the oregano, and the cayenne. Cook 1 to 2 minutes longer. Remove 1 cup of the cooked vegetable mixture and set aside.
Pour the drained spaghetti into the prepared quiche pan and sprinkle with the cooked vegetable mixture. Using two forks, lightly lift and toss the spaghetti to distribute the vegetables and let them settle down amongst the pasta strands. Arrange the spaghetti evenly in the pan.
Break the eggs into a bowl and add the cream, salt, and pepper. Whisk until smooth. Pour the beaten eggs over the spaghetti. Whisk the tomato sauce with the cornstarch and remaining 1 teaspoon of oregano until smooth (use the same bowl the eggs were in). Pour this evenly over the spaghetti and egg mixture. Use a spatula to spread it gently to the edges of the pan.
Sprinkle with about half of the reserved sautéed vegetable mixture, then spread the shredded cheese over the top. Sprinkle with the remaining sautéed vegetables. Bake for 35 to 40 minutes, until the cheese around the edges of the pan is bubbling and golden and the middle is slightly puffed up.
Let cool for 10 minutes in the pan before slicing into 8 wedges. Garnish with fresh basil leaves if desired.