Roasted Red Pepper Spaghetti

Roasted Red Pepper Spaghetti
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Prep Time: 5
Total Time: 50


  • One 8-ounce box Ancient Harvestâ„¢ Spaghetti
  • 2 tablespoons extra virgin olive oil
  • 3/4 cup yellow onion, diced
  • 1 tablespoons garlic, minced
  • 15-ounce jarred roasted red peppers, chopped
  • 1 cup fire roasted diced tomatoes, with juices
  • 1 teaspoon oregano
  • Salt and pepper, to taste
  • 1/2 cup low sodium vegetable stock
  • Optional toppings: roasted chicken, chopped fresh parsley


  1. Cook spaghetti according to package instructions, until slightly al dente.
  2. Drain and rinse in a colander with cold water to stop the cooking process.
  3. Add oil to a large pot over medium heat.
  4. Saute onion for 5-7 minutes until soft. Stir frequently.
  5. Add the garlic and saute for 1 minute. Stir constantly.
  6. Add the peppers, tomatoes, oregano, salt and pepper.
  7. Simmer for 5-7 minutes.
  8. Add to your food processor and blend for 10-15 seconds, or until desired sauce consistency is reached.
  9. Add back to your pot and add 1/2 c. vegetable broth. Simmer for 8-12 minutes.
  10. Stir in pasta and cook until heated through.
  11. Serve hot, and if desired, top with roasted chicken. Garnish with chopped fresh parsley.
Servings: 4