Ruth'€™s Spicy Pepper Pasta - Cook For Your Life- anti-cancer recipes

Ruth’s Spicy Pepper Pasta

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Clock Icon for Prep Time 30 min prep
Person Icon for Serving Size 6 servings
Carrot Icon for Number of Ingredients Size 12 ingredients

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...


  • 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)

Nutrition Facts


335 cals


11 g

Saturated Fat

2 g

Polyunsaturated Fat

2 g

Monounsaturated Fat

7 g


51 g


5 g


5 g


9 g


479 mg


  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.

Chef Tips

I’m not against the convenience of canned tomatoes, but for this dish the consistency and taste of fresh tomatoes is important. When tomatoes are out of season, use plum, capri or cherry tomatoes for the best taste.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.

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