This was really excellent and so easy and quick. I didn't really taste the saffron, and with it being so expensive probably will leave out next time. And there will be a next time!
Spanish Spaghetti with Olives
Photo: Johnny Autry; Styling: Cindy Barr
More From Cooking Light
Amount per serving
- Calories: 407
- Fat: 9.3g
- Saturated fat: 2g
- Monounsaturated fat: 4.6g
- Polyunsaturated fat: 0.8g
- Protein: 21g
- Carbohydrate: 57.1g
- Fiber: 4.6g
- Cholesterol: 30mg
- Iron: 4.9mg
- Sodium: 606mg
- Calcium: 69mg
- 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.
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