Spicy Mediterranean Pasta

This is one of my go to weeknight pastas. I make this once a week and it is a great alternative to your traditional marinara pasta. It happens in less than 15 minutes and uses many different veggies and flavors. 


  • 2 tbs olive oil
  • 3 cloves of garlic, thinly sliced
  • 1 red onion, sliced
  • 1 roasted red pepper, sliced
  • ⅓ cup sliced olives
  • 1 tbs capers
  • 1 artichoke heart, cooked and roughly chopped
  • ½ cup white wine
  • 1 tsp red pepper flakes
  • ¼ cup sundried tomatoes
  • Zest and juice of 1 lemon
  • ⅓ cup vegetable broth
  • 1 ½ cups crushed tomatoes
  • 2 tsp dried basil
  • Salt and pepper to taste
  • 1 handful spaghetti
  • Parmesan to garnish


  • Bring a pot of salted water to a boil and drop in the spaghetti. Cook for 2 minutes short of al dente
  • Heat a large saute pan on high heat. Add in the oil, garlic and onions and cook for 3-4 minutes or until softened
  • Add the roasted red peppers, olives, capers, lemon zest, chili and sundried tomatoes and cook for another 2 minutes
  • Deglaze the pan with the wine, reduce to a syrup and add the tomatoes and the broth
  • Cook for another 4 minutes, add the pasta and finish cooking the pasta in the sauce
  • Serve while hot and garnish with parmesan cheese.

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