Spanish Spaghetti With Olives Recipe

Name: Spanish Spaghetti With Olives
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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; saute 4 minutes or until tender. Add garlic; saute 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.
4
This recipe originally ran in Cooking Light December, 2009 and was updated for the November, 2012 25th anniversary issue.

238

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 8 ounces thin spaghetti, 1 tablespoon olive oil, 2 cups chopped onion, 2 teaspoons minced garlic, and more.

Yes, Spanish Spaghetti With Olives falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spanish Spaghetti With Olives

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