Have you ever been to Spain? I am looking at flight prices, into travel sights and Spanish dishes. Hopefully I will be able to accompany my best friend to Seville in the fall. I have been to the northern coast of Spain several times and briefly to Seville many years ago for the Expo, but never had the time to visit the cultural sights this historical city has to offer. While I am still planning and dreaming, I at least have the opportunity to bring a Spanish inspired dish to my family table. A great find was Spanish Spaghetti with olives which put a new spin on a traditional Spaghetti Bolognese recipe. You will be surprised how well the addition of capers, olives and sherry compliments your red sauce with ground beef. Give it a try and transfer an old time favorite with this travel inspired Spanish Spaghetti and olive recipe.
|Spanish Spaghetti with Olives|| || |
- 8 ounces whole wheat thin spaghetti*
- 1 tablespoon olive oil
- 2 cups chopped onion
- 2 teaspoons minced garlic
- 1 teaspoon dried oregano
- ½ teaspoon celery salt
- ¼ teaspoon crushed red pepper
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon crushed saffron threads (optional)
- 8 ounces extra-lean ground beef
- 1⅔ cups lower-sodium marinara sauce (I used an organic one)
- 2 ounces pimiento-stuffed olives, sliced (about ½ cup)
- ¼ cup dry sherry
- 1 tablespoon capers
- ¼ cup chopped fresh parsley, divided
- In a bigger pan on medium heat add olive oil and onions. Cook for about 4 minutes.
- Mix in garlic, oregano, celery salt, both peppers, and saffron and cook for another minute.
- Add the ground beef and brown it , about 5 minutes.
- Stir in the marinara sauce, olives, sherry, capers and 3 Tablespoons fresh parsley.
- Simmer for 15 minutes.
- In the meantime cook the pasta until al dente.
- Add the drained pasta to the sauce. Mix well and sprinkle with remaining parsley.
Adapted from Cooking Light.