Spicy Pepper Pasta

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Spicy Pepper Pasta

 

1 pound whole wheat spaghetti

1 tbsp. olive oil

2 clove garlic, minced

1/2 cup sliced red onion

1/2 cup chopped celery

1/2 cup hot green peppers

1/2 cup sliced button mushrooms

1 tsp. sea salt

1 tsp. black pepper

1/2 tsp. cayenne pepper

1/2 cup diced tomatoes

1/2 cup finely chopped fresh oregano

1/2 cup red wine

1/2 to 1 tsp. hot red pepper flakes

 

Cook spaghetti in a large soup pot with 2 quarts of water for 8 to 10 minutes,

or until just tender. While pasta is cooking, heat olive oil in a large skillet

and saute garlic, onion, celery, hot green peppers, mushrooms, salt, black

peppers and cayenne pepper until vegetables are tender. Stir in tomatoes and

oregano and cook for 3 to 5 minutes longer, until tomatoes are soft. Stir in

red wine and red pepper flakes. Rinse and drain pasta, add to vegetable mixture

and stir until well coated.

A hot and spicy take on plain old spaghetti. Serve as a rich dinner meal with a

cold salad of mixed greens and fresh vegetables, and hot garlic bread. Serves

4.

 

 

 

 

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