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
- Mince garlic
- Cut away the seeds of the chilli peppers and chop finely
- Halve the cherry tomatoes
- Cut bell pepper into short strips
Cook
15 min
Sauté garlic and chilli in oil
low/medium heat ~5 min
Cook pasta
~10 min, save 100 ml of the water when the pasta is done
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
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.
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 🙂