Flicks and Food

Spanish Spaghetti with Olives

Posted on 23. Feb, 2011 by Johnnie in Herbs and Spices, Pasta, Recipes, Uncategorized

4 Servings

• 8 ounces 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
• ½ teaspoon freshly ground black pepper
• ¼ teaspoon crushed saffron threads (optional)
• 8 ounces extra-lean ground beef
• 1 2/3 cups marinara sauce
• ½ cup sliced pimiento-stuffed olives
• ¼ cup dry sherry1 tablespoon capers
• ¼ cup chopped fresh parsley, divided

Cook pasta according to package directions, omitting salt and fat; drain.

Heat oil in a large skillet over medium-high heat.  Add onion to pan; sauté 4 minutes or until tender.  Add garlic; sauté 1 minute.  Stir in oregano, celery salt, red pepper, black pepper, and saffron, if desired.  Crumble beef into pan; cook 5 minutes or until beef is browned, stirring to crumble.  Stir in marinara sauce, olives, sherry capers and 3 tablespoons parsley.  Bring to a boil; reduce heat, and simmer 15 minutes.

Add spaghetti to sauce mixture.  Cool 2 minutes or until thoroughly heated.  Sprinkle with remaining 1 tablespoon parsley.

Tags: Italian, olives, one dish meal, Recipe, spaghetti, Spanish