Hot! Hot! Hot! This week we’re all over cancer fighting, chemo palate beating spicy food! Our friend Ruth loves all things spicy. Sometimes you can’t even eat her food without having a jug of milk nearby for salvation. This version of Ruth’s Spicy Pepper Pasta was toned down quite a bit, but it’s still got a great kick. If you are one of those who crave spicy food during chemo this dish is for you. Although great year round as is, if it’s summer go ahead and add in some fresh basil the last minute or so of cooking.

6 servings

12 ingredients

30 min prep

Ingredients
  • 6 roma tomatoes
  • 12 ounces whole wheat fettuccine
  • 3 tablespoons olive oil
  • 4 garlic cloves, minced
  • 1 teaspoon dried basil, or 2 tablespoons fresh basil
  • 1 teaspoon dried oregano
  • 2 teaspoons crushed red pepper
  • 3 large red bell peppers, seeded and sliced thin
  • 1 (6 ounce) can pitted black olives in brine, drained
  • 3 tablespoons red wine vinegar
  • Salt and pepper, to taste
  • Parmesan cheese, to taste (optional)

Directions
  1. In a large stockpot bring salted water to boil.  Put the tomatoes in for 40 to 60 seconds. Remove the tomatoes and rinse under cold water.  Peel the tomatoes then deseed and chop them.  Set aside.
  2. Add the pasta to the boiling water. Cook until al dente, then drain.
  3. Meanwhile, heat the olive oil in a large pan over medium heat.  Add the garlic and sauté for one minute. Do not let it burn.  Add the crushed red pepper, dried basil (if using fresh add at step 5) and dried oregano. Cook for another minute.  Add the chopped tomatoes and cook for 10 minutes stirring occasionally and smashing them against the side of the pan with a fork or spoon.
  4. Add the red peppers and cook for another 10 minutes, or until the peppers are tender.
  5. Turn off the heat.  Add the olives and red wine vinegar. Mix well. Stir in the pasta, taste for seasoning and let sit for 5 minutes to let the flavors combine. Top with grated Parmesan cheese and fresh basil, if using.
Nutrition Facts (per serving)

Calories: 335; Fat: 11g; Saturated Fat: 2g; Polyunsaturated Fat: 2g; Monounsaturated Fat: 7g; Carbohydrates: 51g; Sugar: 5g; Fiber: 5g; Protein: 9g; Sodium: 479mg

Registered Dietitian Approved

Your recipes, articles, videos, and more content are reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society.

This recipe was originally published on Cook for Your Life. It is used by permission.

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