Wednesday, May 9, 2012

Spaghetti Aglio, Olio, e Peperoncino

I got this recipe from and it is SUPER easy!  I added my own ingredients to make it my own and BY GEORGE, it tasted fantastic!  It literally took me 15 minutes to make this.  While the pasta was boiling I minced the garlic, cut the sun dried tomatoes, and then measured out the crushed red peppers.  I added the ingredients to the cooked pasta and then drizzled the olive oil, salt and pepper to taste - mix and  VIOLA!  Simple, delicious, low-carb pasta dish for dinner.  I served this with grilled chicken breasts and steamed broccoli.

Spaghetti Aglio, Olio, e Peperoncino

The measurements in this recipe can be shifted depending on your taste preferences.

Sun Dried Tomatoes
1 box DreamFields Spaghetti (healthier pasta)
15 Half sized Sun Dried Tomatoes (sliced in strips)
10 large garlic cloves, minced
1 1/2 Tbsp of Red Pepper Flakes
2/3 cup of extra-virgin olive oil
Salt to taste
Pepper to taste

  1. Cook spaghetti according to the directions on the package, until it is al dente.
  2. Strain spaghetti and place in a large serving dish.
  3. Add sun dried tomatoes, minced garlic, red pepper flakes, olive oil, salt, and pepper, and mix together well.
  4. Serve warm or at room temperature.
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