Rigatoni with Beef and Green Olives

1. 1

   Heat large covered saucepot of salted water to boiling on high.

2. 2

   Chop onion and garlic.

3. 3

   Reserve 1 tablespoon olive brine; drain olives.

4. 4

   Halve olives; thinly slice red pepper.

5. 5

   To 12-inch nonstick skillet, add beef and 1/8 teaspoon salt; cook on medium 5 to 6 minutes or until browned, stirring and breaking up meat with spoon.

6. 6

   With slotted spoon, transfer beef to medium bowl.

7. 7

   Add pasta to boiling water.

8. 8

   Cook 2 minutes less than minimum time that label directs, stirring occasionally.

9. 9

   Reserve 1/2 cup pasta cooking water.

10. 10

    Drain pasta; return to pot.

11. 11

    To same skillet, add onion, oregano, and 1/8 teaspoon freshly ground black pepper.

12. 12

    Cook 3 minutes, stirring occasionally.

13. 13

    Add garlic; cook 2 to 3 minutes or until golden, stirring often.

14. 14

    Return beef to skillet.

15. 15

    Stir in olives, red pepper, and reserved olive brine.

16. 16

    Cook 2 minutes or until heated through.

17. 17

    To pasta in pot, add beef mixture and reserved cooking liquid.

18. 18

    Heat on medium 2 minutes or until pasta is cooked, stirring often.

19. 19

    Serve in shallow bowls; garnish with parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.