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Spicy Spaghetti with Peppers and Olives

Spicy Spaghetti with Peppers and Olives Recipe

  • 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
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 588kcal (29%)
Total Fat 20g (31%)
Saturated Fat 5g (27%)
Cholesterol 17mg (6%)
Total Carbohydrate 80g
Dietary Fiber 6g
Sugars 8g
Protein 21g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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