Rigatoni With Beef & Green Olives
- Reviews 1
Ready In: 30 mins
Serves: 4
Ingredients
- 1 large onion, chopped
- 3 garlic cloves, minced
- 1 cup green olives, pitted and halved
- 1⁄3 cup roasted red pepper, drained and sliced
- 12 ounces lean ground beef
- 12 ounces rigatoni pasta
- 1 teaspoon dried oregano
Directions
- Heat large covered saucepot of salted water to boiling on high. Chop onion and garlic. Reserve 1 tbsp olive brine; drain olives. Halve olives; thinly slice red pepper.
- To 12 in nonstick skillet, add beef and 1/8 tsp salt; cook on medium 5 to 6 minutes or until browned, stirring and breaking up meat with spoon. With slotted spoon, transfer beef to medium bowl.
- Add poast to boiling water. Cook 2 minutes less than minimum time, stirring occasionally. Reserve 1/2 cup pasta cooking water. Drain pasta, return to pot.
- To same skillet, add onion, oregano, and 1/8 tsp freshly ground black pepper. Cook 3 minutes, stirring occasionally. Add garlic; cook 2-3 minutes or until golden, stirring often. Return beef to skillet. Stir in olives, red pepper, and reserved olive brine. Cook 2 minutes or until heated through.
- To pasta in pot, add beef mixture and reserved cooking liquid. Heat on medium 2 minutes or until pasta is cooked, stirring often.
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