Prep 15 mins
Cook 0 mins
Did you know that olives are popular in Spain? The growing conditions are ideal, which makes the abundant vegetable show up in so many traditional Spanish recipes.
- 59.14 ml butter
- 2-3 small onions, chopped (about 1-1/2 cups)
- 226.79 g angel hair pasta, broken into 3- to 4-inch pieces (capellini)
- 411.06 g can beef broth
- 78.07 ml water
- 141.74 g jar salad-style olives, drained (which is 1 cup)
- 1.23 ml pepper
- In a large skillet, melt the butter over medium-high heat and saute the onions for 2 to 3 minutes or until soft. Add the capellini and allow it to brown, stirring occasionally. When lightly browned, add the remaining ingredients; mix well. Reduce the heat to low, cover, and simmer, stirring occasionally, for about 10 minutes or until all the liquid is absorbed.
This is a very simple side dish. I like food that is seasoned with other food. In this case, no salt is needed because of the salt from the olives.