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Spaghetti with Roasted Red Peppers & Capers

October 19, 2009

Here’s one of my favorite pantry meals featuring roasted red peppers, garlic, capers and tangy feta cheese. This simple pasta is tossed with a little Parmesan and feta cheese, garlic and olive oil. The salty capers works really well in this neutral dish giving the pasta a nice bite and adds color to the meal. Serve with some homemade Caesar salad for a complete budget friendly meal.

Spaghetti with Roasted Red Peppers & Capers

4 servings, 1 cup each


  • 8 ounces whole-wheat spaghetti, or linguine
  • 1 tablespoon extra-virgin olive oil
  • 2 cloves garlic, minced
  • 1/8 teaspoon crushed red pepper, or to taste
  • 1 7-ounce jar roasted red peppers, drained, rinsed and finely chopped
  • 2 tablespoons capers, drained and rinsed
  • Salt & freshly ground pepper, to taste
  • 1/4 cup crumbled  feta cheese
  • 1 cup cherry tomatoes, halved
  • 1 tablespoon Parmesan cheese


  1. Cook pasta in boiling salted water until just tender, 8 to 10 minutes or according to package directions.
  2. Meanwhile, heat oil in a large nonstick skillet over medium-low heat. Add garlic and crushed red pepper and cook, stirring, until fragrant, about 30 seconds. Add roasted red peppers, tomatoes, Parmesan cheese and capers. Season with salt and pepper.
  3. Drain the pasta and add to the roasted pepper mixture.
  4. Divide pasta between two shallow bowls and sprinkle with feta. Serve immediately.


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