Spicy Spaghetti with Peppers and Olives Recipe

Name: Spicy Spaghetti with Peppers and Olives
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 jar (13 oz/370 g) roasted red peppers; 12 oz (375 g) spaghettini; 1/2 cup (125 mL) dry-cured small black olives; 2 tbsp (25 mL) capers, rinsed and drained; 3 tbsp (45 mL) olive oil; 1 small red onion, chopped; 3 large cloves garlic, minced; 1 1/2 tsp (7 mL) dried oregano leaves; 1/4 tsp (1 mL) hot pepper flakes or more to taste; 1/2 cup (125 mL) chopped fresh parsley; 3/4 cup (175 mL) freshly grated Romano cheese; Salt and freshly ground black pepper; 8-cup (2 L) casserole dish with lid

Servings: persons

1 jar (13 oz/370 g) roasted red peppers
12 oz (375 g) spaghettini
1/2 cup (125 mL) dry-cured small black olives
2 tbsp (25 mL) capers, rinsed and drained
3 tbsp (45 mL) olive oil
1 small red onion, chopped
3 large cloves garlic, minced
1 1/2 tsp (7 mL) dried oregano leaves
1/4 tsp (1 mL) hot pepper flakes or more to taste
1/2 cup (125 mL) chopped fresh parsley
3/4 cup (175 mL) freshly grated Romano cheese
Salt and freshly ground black pepper
8-cup (2 L) casserole dish with lid

1
Drain roasted peppers.
2
Rinse and pat dry.
3
Cut into 2-inch (5 cm) strips.
4
In a large pot of boiling salted water, cook pasta until tender but still firm, about 5 to 7 minutes.
5
Reserve 1/3 cup (75 mL) of cooking liquid.
6
Drain pasta well and return to pot.
7
Meanwhile in casserole dish, combine red peppers, olives, capers, oil, onion, garlic, oregano and hot pepper flakes.
8
Microwave, covered, on High for 3 to 5 minutes or until onion is tender.
9
Add to drained hot pasta along with reserved cooking liquid, parsley and Romano cheese.
10
Toss well.
11
Season with salt and pepper to taste.
12
Serve immediately.

326

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 jar (13 oz/370 g) roasted red peppers, 12 oz (375 g) spaghettini, 1/2 cup (125 mL) dry-cured small black olives, 2 tbsp (25 mL) capers, rinsed and drained, and more.

Yes, Spicy Spaghetti with Peppers and Olives falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spicy Spaghetti with Peppers and Olives

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