Rating: 4.5 stars
80 Ratings
  • 1 star values: 3
  • 2 star values: 2
  • 3 star values: 4
  • 4 star values: 15
  • 5 star values: 56

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

David Joachim
Recipe by Cooking Light November 2012

Gallery

Read the full recipe after the video.

Recipe Summary

total:
37 mins
Yield:
4 servings (serving size: about 1 3/4 cups)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook pasta according to package directions, omitting salt and fat; drain.

    Advertisement
  • 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.

  • Add spaghetti to sauce mixture. Cook 2 minutes or until thoroughly heated. Sprinkle with remaining 1 tablespoon parsley.

Chef's Notes

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

Nutrition Facts

407 calories; fat 9.3g; saturated fat 2g; mono fat 4.6g; poly fat 0.8g; protein 21g; carbohydrates 57.1g; fiber 4.6g; cholesterol 30mg; iron 4.9mg; sodium 606mg; calcium 69mg.
Advertisement
Advertisement