Mediterranean Spaghetti with Garlic and Peppers Sauce

Mediterranean Spaghetti with Garlic and Peppers Sauce

Prep Time: 25 minutes

Serving Size: 4

Calories per serving: 439.52

Fat per serving: 17.81g 27%

Saturated fat per serving: 4.55g 23%

Carbs per serving: 57.8g 19%

Protein per serving: 12.61g 25%

Fiber per serving: 5.33g 21%

Sugar per serving: 6.46g

Sodium per serving: 688.9mg 29%

Mediterranean Spaghetti with Garlic and Peppers Sauce


  • 6 cloves garlic
  • 8.5 oz whole grain pasta
  • 6 oz red peppers
  • 4 dried tomatoes
  • 1 ½ cup tomato sauce
  • 2.5 oz feta cheese
  • 4 Tbsp Extra virgin olive oil
  • Oregano
  • Salt and pepper to taste


  1. 1. In a non-stick frying skillet heat the oil. Add chopped garlic and cook about thirty seconds.
  2. 2. This is just enough time to allow the flavor to mellow into the dish, and let the aroma to hit its peak.
  3. 3. Then, add the peppers and dried tomatoes; stir. When done, add the tomato sauce and oregano. Season salt and pepper to taste.
  4. 4. We recommend you to leave it over heat for at least 5 minutes in order to absorb the taste of vegetables. Mix the sauce and set aside.
  5. 5. Cook the spaghetti in water with salt. When cooked al dente (for authentic "al dente" pasta, boil uncovered, stirring occasionally for 4 minutes), drain it.
  6. 6. Add the spaghetti sauce, grate cheese on top, add more oregano and serve.
This spaghetti with red pepper and garlic sauce is very simple to make and great for getting you out of a jam when you need a quick and easy recipe.

  1. Hi, could you clarify the tomato sauce please? Is this passata, pasta sauce, chopped tomatoes or even an outside chance of ketchup? Also, how are the red peppers best incorporated- diced, strips, pieces? I’m not able to see in the picture so thought I’d check whilst asking about the tomato 🙂 hoping this could be a good quick post work supper! Thanks!

  2. Hi,
    Can you clarify a couple of things in the recipe. By tomato sauce do you mean a pasta sauce, passata, chopped tomatoes or even an outside chance of ketchup? Also, how did you do the peppers for the recipe- I can’t see them in the photo so just wondering if you did them diced really small and would recommend that? Thank you!

  3. Hi Jack,
    Is tomato sauce, passata? and I guess dried tomatoes are sun-dried tomatoes (widely availble in oil, in Britain)

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