Rotini with Spiced Tomato & Black Olive Meat Sauce

Rotini with Spiced Tomato & Black Olive Meat Sauce
Photo by Scott Phillips


  • 2 Tbs. extra-virgin olive oil
  • ¾ lb. dried rotini
  • 2 cloves garlic, minced
  • 28-oz. can whole peeled tomatoes
  • ¼ tsp. crushed red chile flakes
  • ¾ lb. ground beef (I prefer 85% lean)
  • Kosher salt and freshly ground black pepper
  • + 4 more ingredients
    • 1/3 cup packed chopped fresh flat-leaf parsley
    • ½ tsp. ground cinnamon
    • 1/3 cup pitted kalamata olives, quartered lengthwise
    • ½ tsp. granulated sugar

Put a large pot of salted water on to boil. Heat the oil, garlic, and chile flakes in a large saucepan over medium heat. When the garlic is fragrant but not browned, about 1 minute, add the beef and cinnamon and season generously with salt and pepper. Cook the beef, using a large spoon to break ...

View full recipe at Fine Cooking


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