Spicy Mediterranean Pasta

A classic dish with Italian flare and a fiery twist

Course Meal

Keyword Birdseye Pepper, Habanero Pepper, Jalapeno Pepper, Serrano Pepper

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 108kcal

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

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.