Peasant Style Spaghetti
Savor the comforting flavors of Peasant Style Spaghetti, a rustic, Mediterranean-inspired dish that’s simple, hearty, and ready in just 30 minutes. This recipe combines al dente spaghetti with sautéed garlic, a touch of red chili flakes for heat, and the rich, tangy depth of sun-dried tomatoes. Creamy white beans and wilted baby spinach add a wholesome, satisfying texture, while a generous sprinkle of Parmesan cheese ties it all together with a savory finish. Perfect for busy weeknights, this budget-friendly pasta dish is elevated with a drizzle of olive oil and an optional garnish of fresh parsley for an added pop of freshness. Packed with bold flavors and made using pantry staples, Peasant Style Spaghetti is a quick and easy recipe that delivers comfort in every bite!
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Recipe Information
Ingredients
- 400 grams dried spaghetti
- 4 tablespoons olive oil
- 4 pieces garlic cloves, thinly sliced
- 1 teaspoon dried red chili flakes
- 50 grams sun-dried tomatoes, chopped
- 400 grams canned white beans (e.g., cannellini or great northern), drained and rinsed
- 100 grams baby spinach
- 50 grams grated Parmesan cheese
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Bring a large pot of salted water to boil. Add the spaghetti and cook according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain the spaghetti and set aside.
Heat the olive oil in a large skillet over medium heat. Add the sliced garlic and sauté until golden and aromatic, about 2 minutes, being careful not to burn the garlic.
Stir in the dried red chili flakes and chopped sun-dried tomatoes. Let them cook for 1 minute to release their flavors.
Add the drained white beans to the skillet. Stir to combine and cook for 3-4 minutes, allowing the beans to absorb the flavors in the oil.
Toss in the baby spinach and cook until wilted, about 2-3 minutes.
Add the cooked spaghetti to the skillet along with half of the reserved pasta water. Toss everything together, ensuring the pasta is evenly coated with the olive oil and vegetable mixture.
Season with salt and black pepper. If the spaghetti seems dry, add a bit more reserved pasta water until the desired consistency is achieved.
Remove the skillet from heat and sprinkle the grated Parmesan cheese over the spaghetti. Toss to combine until the cheese is melted and creamy.
Serve immediately, garnished with chopped fresh parsley if desired.
Nutrition Facts
Calories |
2720 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.8 g | 104% | |
| Saturated Fat | 21.1 g | 106% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 50 mg | 17% | |
| Sodium | 4168 mg | 181% | |
| Total Carbohydrate | 397.6 g | 145% | |
| Dietary Fiber | 48.1 g | 172% | |
| Total Sugars | 34.1 g | ||
| Protein | 101.9 g | 204% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1001 mg | 77% | |
| Iron | 30.5 mg | 169% | |
| Potassium | 3929 mg | 84% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
