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.
Martha Stewart Living, August 2004
  • Yield Serves 6
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  • 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.

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