ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Spanish Spaghetti with Olives

Spanish Spaghetti with Olives
Photo: Johnny Autry; Styling: Cindy Barr
Total time 37 mins
Yield

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

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

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

Nutrition 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

How to Make It

  1. Cook pasta according to package directions, omitting salt and fat; drain.

    Chopping Onion
  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.

Cook's Notes

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