Spanish Spaghetti with Olives

Spanish Spaghetti with Olives Recipe
Photo: Johnny Autry; Styling: Cindy Barr

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


4 servings (serving size: about 1 3/4 cups)

Total time: 37 Minutes

Recipe from

Cooking Light

Recipe Time

Total: 37 Minutes

Nutritional Information

Calories 407
Fat 9.3 g
Satfat 2 g
Monofat 4.6 g
Polyfat 0.8 g
Protein 21 g
Carbohydrate 57.1 g
Fiber 4.6 g
Cholesterol 30 mg
Iron 4.9 mg
Sodium 606 mg
Calcium 69 mg


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


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.


This recipe originally ran in Cooking Light December, 2009 and was updated for the November, 2012 25th anniversary issue.

David Joachim,

Cooking Light

November 2012
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