Spicy Mediterranean Pasta

Simple can be so delicious. And that’s definitely true when it comes to this spicy Mediterranean pasta. It’s a classic Italian dish with a handful of ingredients, but with a fiery twist. That mix of balsamic vinegar tang and chili pepper heat is extra-special.

Spicy Mediterranean Pasta
Spicy Mediterranean pasta, plated and ready to serve

Enjoy it all year round. It’s perfect served with a salad side in the summer months, or layer in some extra spice in the winter to heat things up on cold days. This dish works particularly well with an arugula salad with Parmesan shavings. It adds to the Mediterranean feel of the pasta perfectly.

Speaking of that heat. Our spicy Mediterranean pasta recipe calls for one red chili pepper. That’s dealer’s choice for you; go as hot or mild as you please. For a very eatable medium heat, a red jalapeño works well (and its bright bite adds to the garden-fresh taste here.) Or ramp it up: Thai chilies are a major step up in terms of heat. Or an extra-hot habanero pepper works here too.

Of course, you can go milder, too. A fresh Italian long hot pepper may just be the perfect chili for this dish. And its spiciness sits below even a poblano. If you have them available, it’s a terrific family-friendly alternative.

Spicy Mediterranean Pasta
Spicy Mediterranean pasta, seen from above

It’s best to enjoy your spicy Mediterranean pasta immediately. It doesn’t reheat well. Though, this pasta does taste pretty darn good cold, so if you want to save some chilled pasta for a next-day lunch, this is an excellent alternative!

Spicy Mediterranean Pasta

Spicy Mediterranean Pasta

5 from 1 vote
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Meal
Servings 6 servings
Calories 108 kcal

Ingredients
 
 

  • 1 cup dried pasta your choice on type
  • 1 large pan of salted water
  • 1 tablespoon extra virgin olive oil
  • 1 onion diced
  • 1 red chili pepper your choice on type based on heat tolerance, chopped fine, pith and seeds removed
  • ½ teaspoon garlic powder
  • 1 tablespoon balsamic vinegar
  • 1 can chopped tomatoes
  • 1 tablespoon salted capers

Instructions
 

  • Bring to boil a large pot of salted water and add the pasta. Cook according to the package instructions and drain.
  • Place a frying pan over high heat and add the olive oil.
  • Add the onions. Cook for a few minutes, stirring often.
  • Add the chili pepper and the garlic powder to the frying pan. Stir to combine.
  • Add the balsamic vinegar and the chopped tomatoes to the pan. Then lower the heat to low. Simmer the tomato mix for 5 minutes.
  • Remove the pan from the heat and stir in the capers and the drained pasta.
  • Serve immediately.

Nutrition

Calories: 108kcalCarbohydrates: 18gProtein: 3gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 138mgPotassium: 223mgFiber: 2gSugar: 4gVitamin A: 154IUVitamin C: 19mgCalcium: 31mgIron: 1mg

ENVIRONMENTAL INFORMATION

Keyword Birdseye Pepper, Habanero Pepper, Jalapeno Pepper, Serrano Pepper
Did you make this?Mention @PepperScale or tag #PepperScale so we can see what you made!

UPDATE NOTICE: This post was updated on December 28, 2021 to include new content.
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