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PEPPADEW® Peppers Recipe

Spaghetti with Roasted Tomatoes, Spinach and PEPPADEW® Recipe


1 lb whole cherry tomatoes
2 Tbsp fresh parsley
4 cloves garlic (whole)
1 lb whole grain spaghetti
6-8 sprigs thyme
olive oil
1/2 cup PEPPADEW®, quartered
salt ‘n pepper
3 cups baby spinach

Additional Info

Preheat oven to 450. On a baking sheet, drizzle a generous amount of olive oil onto the tomatoes, garlic cloves, and thyme. Season them with salt and pepper and toss to coat. Pop in the oven for about 15 minutes, or until the flesh of the tomatoes begins to burst. Set aside to cool slightly and discard garlic and thyme (although you may want to eat those roasty, toasty garlic cloves…yum). While the tomatoes roast, prepare pasta according to the directions on the package in salted water. Reserve about 1/2 cup of the pasta water and drain pasta. Transfer tomatoes to a saute pan over medium heat and combine with PEPPADEW® peppers, spinach, and parsley. Add cooked pasta and toss together. If it appears a bit dry, add the reserved pasta water or PEPPADEW® peppers vinegar over the whole shootin’ match. Toss together and serve.

Try This

Roasting the tomatoes with the garlic and thyme adds a wonderful depth of flavor, especially whencombined with the bright, vinegary PEPPADEW® and parsley.

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