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Spicy Spaghetti with Peppers and Olives

This image courtesy of Mark T. Shapiro

A jar of roasted red peppers, along with a few other kitchen staples, forms the base of this simple pasta dish packed with bold flavors. I like to serve it with a salad of mixed bitter greens, such as radicchio, endive and leaf lettuce. The pasta also teams well with grilled sausages.

NotesMicro-Tip:

I often cook additional pasta to have on hand to serve as a side dish sprinkled with Parmesan. To reheat, place cooked pasta in casserole dish and add 1 tbsp (15 mL) water or chicken stock per cup (250 mL) of cooked pasta. (The added moisture creates steam to prevent pasta from drying out.) Microwave, covered, on High for about 1 minute per cup (250 mL) of pasta (or use the sensor reheat feature of your microwave oven). Toss with desired amount of butter or drizzle with olive oil and sprinkle with freshly grated Parmesan cheese.

Serves4 as a main course, 6 to 8 as a side dish

Cooking Methodmicrowaving

CostModerate

Easy

Total Timeunder 30 minutes

OccasionCasual Dinner Party

Recipe Coursemain course

Dietary Considerationegg-free, halal, kosher, peanut free, soy free, tree nut free, vegetarian

Equipmentmicrowave

Mealdinner

Taste and Texturecheesy, garlicky, herby, hot & spicy, salty, savory

Type of Dishdry pasta, pasta

Ingredients

  • 1 jar (13 oz/370 g) roasted red peppers
  • 12 oz (375 g) spaghettini
  • ½ 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
  • 1½ tsp (7 mL) dried oregano leaves
  • ¼ tsp (1 mL) hot pepper flakes or more to taste
  • ½ cup (125 mL) chopped fresh parsley
  • ¾ cup (175 mL) freshly grated Romano cheese
  • Salt and freshly ground black pepper
  • 8-cup (2 L) casserole dish with lid

Instructions

  1. Drain roasted peppers. Rinse and pat dry. Cut into 2-inch (5 cm) strips.

  2. In a large pot of boiling salted water, cook pasta until tender but still firm, about 5 to 7 minutes. Reserve 1/3 cup (75 mL) of cooking liquid. Drain pasta well and return to pot.

  3. Meanwhile in casserole dish, combine red peppers, olives, capers, oil, onion, garlic, oregano and hot pepper flakes. Microwave, covered, on High for 3 to 5 minutes or until onion is tender. Add to drained hot pasta along with reserved cooking liquid, parsley and Romano cheese. Toss well. Season with salt and pepper to taste. Serve immediately.

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