Spanish Spaghetti with Olives
Cuisine: Spanish
Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Ingredients
  • 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
Instructions
  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.
Notes
*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/