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.

How to Make It

Step 1

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

Step 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.

Step 3

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.

Ratings & Reviews

Our Favorite!

JLee722
November 04, 2015
We LOVE this dish! Tremendous flavors!

mamalyn51's Review

JenniferM
January 01, 2015
Very flavorful with well balanced spices, just add a little fresh Parmesan and a glass of good red wine and you are set to go!!!

NicciLu's Review

Chrisfam
December 01, 2014
Very good and a nice change from the usual spaghetti with meat sauce. I used Old Bay seasoning instead of celery salt, but other than that kept everything the same as the recipe. Definitely use the saffron- I think that is what made this dish. My daughter is sensitive to spice, though, so next time I will cut down on the pepper flakes.

texasminded's Review

botch1404
November 07, 2014
I rarely follow a recipe exactly. Since I don't like green olives, I use sliced black olives. I didn't have sherry one time I made it and used Moscato. We liked it better. I add Italian sausage with the ground beef. I omit the saffron because of expense. This is my absolute favorite spaghetti. I can even eat it cold. I make it at least every other week and there is never any to throw away.

calteri's Review

user
February 24, 2014
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!

botch1404's Review

TCUnurse
February 01, 2014
I followed the recipe exactly except using whole wheat angel hair pasta. I am not a big fan of pasta, but this recipe was so good I went back for seconds. My husband says it is one of his new favorites. We will be serving this dish frequently and have passed it along to our daughters.

taves7's Review

gailforce
January 23, 2014
I liked this dish. I added some paprika and chopped celery as suggested by others. I didn't have saffron. This was relatively easy to make and was very tasty. I would definitely make this again. It makes a large portion as well.

Kdoggett's Review

NicciLu
January 18, 2014
I was really excited to make this after reading all the reviews. I thought it was good, but definitely not great. I won't make it again. The Pasta Puttanesca recipe from the May 2011 edition is still my favorite.

Meredith72's Review

drew3555
January 09, 2014
A great recipe! Nice and easy, perfect for weeknights.

sandraevans0723's Review

arkiefoodie
December 19, 2013
Wow! This is so tasty not at all strong tomato taste I will definitely make again,company worthy for sure!