No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Spicy Whole Wheat Linguine with Red Peppers

Olive oil has a way of making even straitlaced ingredients taste exciting and feel satisfying -- which is exactly what it does in this hearty whole wheat pasta. A generous dose of hot red-pepper flakes provides a spicy contrast to sweet red bell peppers, a great source of vitamin C.

  • Servings: 6
Spicy Whole Wheat Linguine with Red Peppers

Photography: Kirsten Strecker

Source: Martha Stewart Living, August 2004


  • 1 pound whole wheat linguine
  • 1/2 cup extra-virgin olive oil
  • 1 teaspoon crushed red-pepper flakes
  • 4 garlic cloves, minced
  • 4 medium red bell peppers, cut lengthwise into 1/4-inch-thick strips
  • 1 teaspoon coarse salt


  1. Bring 6 quarts water to a boil in a large pot. Add the pasta; cook according to package instructions until al dente.

  2. Meanwhile, heat oil, red-pepper flakes, and garlic in a medium saucepan over medium heat, stirring occasionally, until oil is hot but not smoking, about 2 minutes. Add bell-pepper strips, and cook until very soft, about 20 minutes.

  3. Drain pasta well. Rinse with warm water; shake out excess. Return pasta to pot. Stir salt into bell-pepper mixture; add to pasta, and toss well to coat.

Reviews (0)

Related Topics