Spanish Spaghetti with Olives

Photo: Johnny Autry; Styling: Cindy Barr

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

Yield: 4 servings (serving size: about 1 3/4 cups)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Total: 37 Minutes

Nutritional Information

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

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. 1. Cook pasta according to package directions, omitting salt and fat; drain.
  2. 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. 3. Add spaghetti to sauce mixture. Cook 2 minutes or until thoroughly heated. Sprinkle with remaining 1 tablespoon parsley.
Note:

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

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