Spicy Spaghetti with Sun-Dried Tomatoes, Award Winning Recipe Revisited

It’s Monday. L-a-z-y Monday. The work week has begun an many of us are still busy with thoughts of the passing weekend. How was yours?

award winning; winning; pasta; spaghetti; Italian; recipe; sun dried tomatoes; sun-dried tomatoes; sundried tomatoes; olives; chile flakes; chili flakes; spicy; olive oil; evoo; pomodori secchi; aglio; Spicie Foodie

One of the thoughts running through my head from the weekend is this pasta. This spaghetti embodies everything I like about a great weekend. It is simple, not over complicated with too many activities or ingredients. Simple, but not boring at all. There is depth of flavors much like the depth of a good conversation had catching up with your loved ones. It is colorful, vibrant and catches your attention, just like taking a long walk on a sunny weekend afternoon and noticing nature creeping back from its wintery slumber. It has a little spiciness to it, well because I like to keep things spicy. It is comforting, filling, and makes your soul happy, the same rewards one receives when spending quality time with their soul mate and/or family.

award winning; winning; pasta; spaghetti; Italian; recipe; sun dried tomatoes; sun-dried tomatoes; sundried tomatoes; olives; chile flakes; chili flakes; spicy; olive oil; evoo; pomodori secchi; aglio; Spicie Foodie

This Spicy Spaghetti with Sun-Dried Tomatoes recipe is perfect for those lazy Mondays. As the title states, I am revisiting one of my previously published recipes. The original recipe was published in October 2011, Linguine with Sun-dried Tomatoes. It is one of our favorite pasta recipes, one we rotate often. This weekend in lieu of sun-dried tomatoes from a jar I used dried from a pouch, and instead of linguine I used spaghetti. To give the pasta a little extra kick I’ve added chili flakes and rather than fresh basil I added some green olives. Below is how you make it, the original recipe can be seen here, Linguine with Sun-dried Tomatoes.

(If you would like to publish my recipe on your website please quote Spicie Foodie as the recipe creator, and place a link back to the recipe.)
Spicy Spaghetti with Sun-Dried Tomatoes, serves 4
1 pack spaghetti, for vegan option make sure it is egg free pasta
1 small pack (about 100 g or 3.5 oz) sun-dried tomatoes, thinly sliced
green olive, to taste
1 tbsp red chili flakes, adjust to taste
5 garlic cloves, thinly sliced or minced
3 tbsp extra virgin olive oil, may need extra

salt, to taste but be aware that the olives will also add saltiness
ground black pepper, to taste

Boil, cook, the spaghetti according to package instructions. Drain, toss the cooked pasta with a little bit of olive oil and a pinch of salt, coating through. Set aside. Once the pasta has cooked, heat the olive oil in a large pan over medium low heat. Once warm saute the sun-dried tomatoes slices for 5 minutes, add chili flakes, salt and ground black pepper to taste. Turn the heat down to low and add the garlic, saute for another 5 minute stirring often to prevent garlic from burning. Turn heat off. Next add the pan ingredients and olives to the pasta, gently toss to well distribute. If need be add a little more olive oil to the pasta.
Serve pasta with grated parmesan cheese, bread (baguette would be perfect) and some red wine and or sparkling water.

You are probably wondering why this recipe says award winning. I won a recipe competition late last year, November. My recipe was one of the 10 winners chosen from among 36 entries. Why I think people liked the recipe is because it is hassle free yet flavor packed. Enjoy and I hope you all have a great week ahead!

award winning; winning; pasta; spaghetti; Italian; recipe; sun dried tomatoes; sun-dried tomatoes; sundried tomatoes; olives; chile flakes; chili flakes; spicy; olive oil; evoo; pomodori secchi; aglio; Spicie Foodie

Yummilicious pasta recipes :
Spaghetti and Meatballs – The Mystery of the Missing Recipe… by Alchemy in The Kitchen
Spaghetti all’Amitriciana by Katherine Martinelli
Tomato Bacon Pasta by Just One Cookbook
Spaghetti Bolognese ~ veggie style of course! {vegan} by Veggie num num
Peas and Mint Spaghetti by Desserts for Breakfast
Leftover Spaghetti Frittata by Honest Fare


  1. says

    Breathtakingly beautiful photos, Nancy! And I love a pasta dish packed with wonderful flavors…and this is a winner~

  2. says

    I have special feelings toward sun dried tomatoes. I never had it until 20 years old (we don’t have it in Japan, unless we go to fancy supermarket), then my American host family (who barely knows how to cook) made sun dried tomato & chicken spaghetti very often. It was actually very delicious, and my love for sun dried tomatoes started! I had never added green olives but they look pretty in the pasta. I have to reduce to like 1 tsp. of chilis for my tolerance level of spice, but I know I’ll love this!! Thank you so much for linking to my Tomato Bacon Pasta Nancy!

    • says

      Hi Nami,

      I didn’t have sun-dried tomatoes until I came to Europe. The funny thing is that the pasta you describe is how I first tasted them. Yes, feel free to adjust the chili so you can really enjoy it. I loved your recipe :)

  3. says

    Nancy, your images are absolutely gorgeous! Again, I love the mood. I’m so into darker images lately.

    I love to use all the ingredients you included here in my pastas, too. They all impart so much flavor for little to no effort–like you said, perfect for lazy Mondays! :)

  4. says

    Absolutely gorgeous post in every way – love the dish, love the flavors, love the presentation and most of all, love how you played with the light and shadows to create these gorgeous pictures! Great post :)

  5. says

    Wow, Nancy, yet another masterpiece! I saw this photo on Foodbuzz top 9, and thought that it must be yours, he-he – you have such a unique and amazing style :-). I kept staring at the light on the garlic for 5 minutes before I could bring myself to read the recipe ;-). Bravo, maestro!

  6. says

    Looks great I am used to eating sun dried tomatoes with olive oil as a side never thought about using it in sphagetti what a great idea.

    best regards alan

  7. says

    Um wow! Thank you Food Buzz Top 9 for bringing me to your blog! I LOVE spicy food, and your recipe sounds amazing. Gorgeous pics. WOW!

  8. says

    Pasta is such an indulgence for me – I love it!!! This looks like the perfect weekend meal. And belated congrats on a well-deserved top 9!

  9. says

    That’s one stunner of a bowl of pasta. I get weak in the knees for olives. I’ve had pasta with olives and pasta with sundried tomatoes and not sure why I’ve never thought of combining the 2!
    I’m making that tonight.


Leave a Reply

Your email address will not be published. Required fields are marked *

 characters available

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>