Prep 10 mins
Cook 35 mins
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. This recipe was found at myrecipes.com & a Dec 2009 contribution by David Joachim in Cooking Light was credited. (10 min was allowed for ingredient prep) *Enjoy!*
- 226.79 g thin spaghetti
- 14.79 ml olive oil
- 473.18 ml onions, chopped
- 9.85 ml garlic, minced
- 4.92 ml dried oregano
- 2.46 ml celery salt
- 1.23 ml crushed red pepper flakes
- 1.23 ml fresh ground black pepper
- 1.23 ml saffron thread, crushed (optional)
- 226.79 g ground beef, extra-lean
- 395.10 ml marinara sauce, low-sodium
- 118.29 ml pimento stuffed olive, sliced
- 59.14 ml dry sherry
- 14.79 ml capers, small
- 59.14 ml fresh parsley, chopped & divided
- Cook pasta according to pkg directions (Omit salt & fat). Drain.
- 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).
- 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.
- Add cooked spaghetti to sauce mixture. Cook 2 min or until thoroughly heated. Sprinkle w/remaining 1 tbsp parsley to serve.
I cannot believe how just adding a few ingredients can completely change the flavor of ordinary spaghetti! This is very good if you want an inexpensive meal, just a little out of the ordinary.
Really simple to make and tasty. I used italian hot sausage instead of the ground beef and fresh tomato sauce. I really enjoyed the flavor of this sauce. Made for football Pool Week 11 win.
i used canned tomato instead of sauce but everything else was the same this is a good meal for people like mr picky who dont care for alot of tomatoes good spagetti dinner good flavor zaar world tour 8