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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Spicy Spaghetti with Peppers and Olives

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions