Spanish Spaghetti with Olives

by Kirsten on June 3, 2013 · 9 comments

in Main Dishes, Pasta

Spanish Spaghetti with Olives

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

Spanish Spaghetti with Olives
5.0 from 1 reviews
Recipe type: Main
Cuisine: Spanish
Prep time:
Cook time:
Total time:
Serves: 4
  • 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
  1. In a bigger pan on medium heat add olive oil and onions. Cook for about 4 minutes.
  2. Mix in garlic, oregano, celery salt, both peppers, and saffron and cook for another minute.
  3. Add the ground beef and brown it , about 5 minutes.
  4. Stir in the marinara sauce, olives, sherry, capers and 3 Tablespoons fresh parsley.
  5. Simmer for 15 minutes.
  6. In the meantime cook the pasta until al dente.
  7. Add the drained pasta to the sauce. Mix well and sprinkle with remaining parsley.
*the original recipe calls for regular thin spaghetti. I also used rice spaghetti.


Spanish Spaghetti with Olives

Adapted from Cooking Light.

Related Posts Plugin for WordPress, Blogger...


kitchenroach June 26, 2013 at 1:15 pm

Oliven in Pastasosse, das werde ich ausprobieren. Wir wollen auch nach Spanien im Herbst/Winter und ich freue mich schon sehr auf die spanische Kueche von der ich nicht sehr viel kenne.

Cathy at Wives with Knives June 14, 2013 at 7:20 am

I love the extra flavors you added to a basic sauce, Kirstin. Olives, sherry and capers are a delicious new twist. I hope the trip to Spain works out for you.I hear it is absolutely beautiful.

Susan June 5, 2013 at 1:33 pm

I would absolutely love this since green olives are a weakness. I’ve become somewhat of an expert in spaghetti (LOL) having it in Tokyo, which I think makes the best. This is one I will absolutely try (with veggie crumbles, of course). XOXO

Larry June 5, 2013 at 6:17 am

As a big fan of pasta and olives and meat sauce, this is definitely headed for the must try list. About 13 years ago, we spent a week on the Spanish Riviera near Marbella but didn’t sample near as much of the cuisine as we should have.

Susan o June 4, 2013 at 5:14 am

I am making this for sure. I love every ingredient in this wonderful dish and to put the olives and capers into a yummy beef sauce is brilliant.

Kirsten June 4, 2013 at 10:23 am

Susan, I am sure you will love it, too.

manu June 4, 2013 at 2:51 am

Wow what a great recipe. I love spaghetti with olives but, actually I love everything made with olives…such as bread.

Kirsten June 4, 2013 at 10:20 am

Oh, yes, olives in bread are fantastic. We should bake some soon!

Comments on this entry are closed.

{ 1 trackback }

Previous post:

Next post: