Spanish Spaghetti W/Pimento-Stuffed Olives - Zwt-8 |
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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 16 |
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I doubt there are many among us who don't like spaghetti & I doubt there are many of you who won't love this Spanish version that features the addition of pimento-stuffed olives. (10 min was allowed for ingredient prep) *Enjoy. Ingredients:
8 ounces thin spaghetti |
1 tablespoon olive oil |
2 cups onions, chopped |
2 teaspoons garlic, minced |
1 teaspoon dried oregano |
1/2 teaspoon celery salt |
1/4 teaspoon crushed red pepper flakes |
1/4 teaspoon fresh ground black pepper |
1/4 teaspoon saffron thread, crushed (optional) |
8 ounces ground beef, extra-lean |
1 2/3 cups marinara sauce, low-sodium |
1/2 cup pimento stuffed olive, sliced |
1/4 cup dry sherry |
1 tablespoon capers, small |
1/4 cup fresh parsley, chopped & divided |
Directions:
1. Cook pasta according to pkg directions (Omit salt & fat). Drain.
2. Heat oil in a lrg skillet over med-high heat. Add onion & sauté 4 min or until tender. Add garlic & sauté 1 minute. Stir in oregano, celery salt, red pepper, black pepper & saffron (if desired).
3. Crumble beef into pan. Cook 5 min or until beef is browned, stirring to further crumble the beef. Stir in marinara sauce, olives, sherry, capers & 3 tbsp parsley. Bring to a boil, reduce heat & simmer 15 minutes.
4. Add cooked spaghetti to sauce mixture. Cook 2 min or until thoroughly heated. Sprinkle w/remaining 1 tbsp parsley to serve.
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