Spicy Sun-Dried Tomato Spaghetti is the perfect dish for those who love bold flavors and a little kick in their pasta. Combining the rich, tangy taste of sun-dried tomatoes with the heat of red chili flakes and the aromatic essence of garlic, this recipe is both simple and satisfying. In just a few steps, you can create a vibrant, restaurant-quality meal that’s sure to impress. Whether you’re cooking for a weeknight dinner or a special occasion, this spaghetti dish brings the warmth and zest of Sicily straight to your table.
What You’ll Need
Ingredients
- 2 tbsp olive oil
- 3 cloves garlic
- 1-2 tsp red chili flakes
- 4 tbsp sun-dried tomatoes chopped
- 2 tbsp flat leaf parsley chopped
- 500g/1lbs spaghetti
- salt to taste
Equipment I Used
How to Make It
Cook the Spaghetti
Bring a large pot of salted water to a rolling boil. Add 500g (1 pound) of spaghetti and cook according to the package directions until al dente. This usually takes about 8-10 minutes. Stir occasionally to prevent the pasta from sticking together.
Prepare the Garlic and Tomato Mixture
Once the spaghetti is cooked, drain it and set it aside. In the same stockpot used for cooking the spaghetti, add 2 tbsp of olive oil and place it over low heat. Add 3 cloves of minced garlic, 4 tbsp of chopped sun-dried tomatoes, and 1-2 tsp of red chili flakes (adjust to your spice preference). Stir the mixture continuously for about 1 minute, allowing the garlic to become fragrant and the chili flakes to release their heat without burning.
Add half of the chopped flat-leaf parsley (2 tbsp) to the stockpot and stir well to combine with the garlic and sun-dried tomato mixture. Continue to cook for another 30 seconds.
Toss the Spaghetti
After preparing the garlic and tomato mixture in the stockpot, add the drained spaghetti back into the same pot. Toss everything together, ensuring the spaghetti is evenly coated with the flavorful mixture.
Season and Garnish
Taste the pasta and season with salt to your liking. Add the remaining chopped parsley and give the spaghetti a final toss to distribute the herbs evenly.
Serve
Transfer the Spicy Sun-Dried Tomato Spaghetti to serving plates or a large pasta bowl. Serve immediately, garnished with additional parsley or a sprinkle of grated Parmesan cheese if desired.
This Spicy Sun-Dried Tomato Spaghetti is a delightful way to enjoy a quick, flavorful meal with minimal effort. The combination of garlic, sun-dried tomatoes, and a hint of chili makes this dish both satisfying and memorable. It’s a great choice for when you want something tasty and simple. I’d love to hear about your experience making it—feel free to share your thoughts and any variations you tried in the comments below!
Spicy Sun-Dried Tomato Spaghetti
Ingredients
- 2 tbsp olive oil
- 3 cloves garlic
- 1-2 tsp red chili flakes
- 4 tbsp sun-dried tomatoes chopped
- 2 tbsp flat leaf parsley chopped
- 500g/1lbs spaghetti
- salt to taste
Directions
- Cook Spaghetti: Boil salted water, cook 500g (1 lb) spaghetti according to package instructions. Drain and set aside.
- Prepare Garlic & Tomato Mix: In the same stockpot, heat 2 tbsp olive oil over low heat. Add 3 minced garlic cloves, 4 tbsp chopped sun-dried tomatoes, and 1-2 tsp red chili flakes. Stir for 1 minute, then add half of the 2 tbsp chopped parsley.
- Toss Spaghetti: Return drained spaghetti to the stockpot. Toss with the garlic and tomato mixture. Add reserved pasta water if needed.
- Season & Serve: Season with salt to taste. Garnish with remaining parsley. Serve immediately.
LITTLE MESSY KITCHEN 
Leave a comment