Quick Madrid Pasta
"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."
photo by LucyS-D
- Ready In:
- 15mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 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
- 78.78 ml water
- 141.74 g jar salad-style olives, drained (which is 1 cup)
- 1.23 ml pepper
directions
- 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.
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Reviews
-
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.
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
