chilli-spaghetti

25 min

Chilli Spaghetti

Italian dishes are usually not something we eat spicy, but including some chillies creates a delightful surprise.

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Ingredients

4 servings

400 g
350 g
2
400 g

Spaghetti
Cherry tomatoes
Red bell peppers
Canned lentils

2
140 g
1 tea sp
15 g
4 cloves

Red chilli peppers
Tomato paste
Sugar
Fresh parsley
Garlic

Make it a dinner party 🎉

Add some toasted pine nuts for serving.
To add more vegetables you can use zucchini.
To make it simpler you could leave away the lentils and bell peppers.

Prep

10 min

  1. Mince garlic
  2. Cut away the seeds of the chilli peppers and chop finely
  3. Halve the cherry tomatoes
  4. Cut bell pepper into short strips

Cook

15 min

pan 1b

Sauté garlic and chilli in oil

low/medium heat ~5 min

pan 2

Cook pasta

~10 min, save 100 ml of the water when the pasta is done

pan 1b

Add tomato paste

~2 min

Add tomatoes and bell peppers

cook until soft ~5 min, season with salt and pepper

Add ca. 100 ml pasta water, sugar and lentils

drain lentils before adding

simmer ~3 min, taste and add salt and pepper if needed

Serve with parsley

This is a recipe from the Fork Ranger book

3 Comments

  1. Wilma on July 9, 2024 at 12:36 pm

    Erg lekker, vol van smaak door de linzen en de pepers. Ik heb bio trostomaat gebruikt ivp cherry’s en de suiker weggelaten.

  2. Glisssa on August 2, 2020 at 8:33 pm

    Ik vond dit recept erg lekker. Omdat ik niet van heel pittig houd maar het recept toch lekker vond klinken heb ik de hoeveelheid chili pepers sterk verminderd.

  3. Daniël on June 10, 2020 at 11:40 pm

    Great recipe! I changed the pine nuts for peanuts, and made this for some 15 people in my student association, and although many are not usually fond of vegetarian recipes, I received several amazed reactions of fellow students really enjoying the meal. Especially the chili peppers are just an amazing twist to pasta. Quite easy, very tasty, potentially vegan, and healthy 🙂

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