Creamy Pepper & Egg Rice Bowl with Buttered Bread
25 min
Greek Spaghetti with Tomato and Pepper Sauce
A delightful Greek-inspired pasta dish featuring a rich tomato and roasted pepper sauce infused with Mediterranean spices. This simple yet flavorful meal combines al dente spaghetti with a vibrant vegetable sauce that brings the essence of Greek cuisine to your table.
45 min
Easy
4 servings
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Taste Profile
Sweet5/10
Salty4/10
Sour4/10
Umami4/10
Spicy1/10
🥄 Texture
The pasta should be al dente with a slight bite, while the sauce is thick and coating without being overly heavy. Bell peppers remain tender but still hold their shape, and softened onions add a gentle body to each forkful.
👃 Aroma
Warm, savory notes of sautéed onion and olive oil form the base, brightened by the fresh tomato scent. Dried oregano and thyme lend an herbaceous, slightly resinous top note that evokes Mediterranean flavors.
🍷 Pairs Well With
A dry Greek white like Assyrtiko or a crisp Sauvignon Blanc; for a non-alcoholic option, sparkling water with a lemon wedge or a lightly brewed iced tea.
🥗 Side Dishes
Greek salad with cucumber, tomato, red onion and olives; grilled or fried feta (saganaki); crusty bread or garlic bread to soak up the sauce; a simple plate of roasted seasonal vegetables or marinated olives.
Ingredients(11 items)
- 1400 grams spaghetti (dry)
- 24 large tomatoes (diced)
- 32 large bell peppers (red or yellow, diced)
- 42 medium onions (finely chopped)
- 52 teaspoons dried oregano
- 61 teaspoon dried thyme
- 71/2 teaspoon ground black pepper
- 81 teaspoon sea salt
- 91/2 teaspoon garlic powder
- 101/4 teaspoon red chili flakes (optional, for heat)
- 112 tablespoons olive oil
Nutrition Information(per serving)
485
Calories
16.2g
Protein
84.3g
Carbs
9.5g
Fat
Instructions
- 1
Bring a large pot of salted water to a boil. Add spaghetti and cook according to package directions until al dente. Drain and set aside.
- 2
While the spaghetti cooks, heat 2 tablespoons of olive oil in a large saucepan over medium heat.
- 3
Add the finely chopped onions to the hot oil and sauté for 3-4 minutes, stirring occasionally, until they become translucent and fragrant.
- 4
Add the diced bell peppers to the pan and cook for another 5 minutes, stirring frequently, until they begin to soften.
- 5
Add the diced tomatoes to the pan and stir well to combine all vegetables.
- 6
In a small bowl, mix together the dried oregano, dried thyme, ground black pepper, sea salt, garlic powder, and red chili flakes if using.
- 7
Sprinkle the spice mixture over the tomato and pepper mixture and stir thoroughly to distribute the spices evenly.
- 8
Reduce heat to medium-low and simmer the sauce for 15-20 minutes, stirring occasionally, until the tomatoes have broken down and the sauce has thickened. The peppers should be tender but still hold their shape.
- 9
Taste the sauce and adjust seasonings as needed.
- 10
Place the cooked spaghetti in serving bowls or on plates and ladle the Greek tomato and pepper sauce generously over the top.
- 11
Serve immediately while hot and enjoy your authentic Greek-inspired pasta dish.
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