Thin Spaghetti with Sun-Dried Tomatoes

This easy pasta recipe uses pantry staples, bell peppers, fresh basil, and Romano cheese.

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Chef Tip: The term "Chiffonade" generally means to thinly slice an ingredient as a garnish such as an herb or a leafy green. In this recipe, basil is sliced thinly, and added to the pasta with the cheese just before serving. 

Ingredients 8 Servings

Ingredients:

  • 1/2 box Barilla® Thin Spaghetti pasta 
  • jar Barilla® Tomato & Basil pasta sauce
  • tablespoons extra virgin olive oil
  • 1 clove garlic, minced
  • ½ cup sun-dried tomatoes, julienne
  • ½ tablespoon, capers in salt
  •  1 red bell pepper
  • yellow bell pepper
  • basil leaves, chiffonade
  • ¼ cup Romano cheese, grated
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Instructions

  • Soak capers for 10 minutes in cold water; rinse off any salt, chop roughly.


  • Roast peppers, peel and seed them. Cut in dices.
  • Sauté garlic in olive oil for one minute. Add roasted peppers, capers and sun-dried tomatoes. Stir in sauce.
  • Cook pasta according to package directions.
  • Drain pasta and toss with the sauce. Stir in basil and cheese before serving.
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