Community Recipe
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Spanish Spaghetti with Olives Menu

Serves 4

Spanish Spaghetti with Olives

Update spaghetti night with a Spanish twist by adding a fresh new ingredient: pimiento-stuffed olives.

Photo by: Photo: Johnny Autry; Styling: Cindy Barr

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

Preparation

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.

Cooking Light NOVEMBER 2012

Pear, date, and Manchego salad

Arrange 1 cup gourmet salad greens on each of 4 plates. Finely chop 2 ripe Bosc pears; toss with 2 teaspoons lemon juice. Divide pears, 6 finely chopped pitted dates, and 2 tablespoons chopped walnuts evenly among salads. Combine 1 1/2 tablespoons extra-virgin olive oil, 2 teaspoons sherry vinegar, 1/4 teaspoon salt, and 1/8 teaspoon black pepper; stir with a whisk. Drizzle evenly over salads. Top each salad with 1/2 ounce shaved Manchego cheese.

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Spanish Spaghetti with Olives Menu