Spanish Spaghetti with Olives |
Cuisine: Spanish
Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
- 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.
*the original recipe calls for regular thin spaghetti. I also used rice spaghetti.
Recipe by My Kitchen in the Rockies | A Denver, Colorado Food Blog at http://www.mykitchenintherockies.com/2013/06/03/spanish-spaghetti-with-olives/
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