Spanish Spaghetti with Olives |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Update spaghetti night with a Spanish twist by adding a fresh new ingredient: pimiento-stuffed olives. Ingredients:
8 ounces thin spaghetti |
1 tablespoon olive oil |
2 cups chopped onion |
2 teaspoons minced garlic |
1 teaspoon dried oregano |
1/2 teaspoon celery salt |
1/4 teaspoon crushed red pepper |
1/4 teaspoon freshly ground black pepper |
1/4 teaspoon crushed saffron threads (optional) |
8 ounces extra-lean ground beef |
1 2/3 cups lower-sodium marinara sauce (such as amy's) |
2 ounces pimiento-stuffed olives, sliced (about 1/2 cup) |
1/4 cup dry sherry |
1 tablespoon capers |
1/4 cup chopped fresh parsley, divided |
Directions:
1. Cook pasta according to package directions, omitting salt and fat; drain.
2. 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.
3. Add spaghetti to sauce mixture. Cook 2 minutes or until thoroughly heated. Sprinkle with remaining 1 tablespoon parsley.
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