Spanish Spaghetti with Olives

Spanish Spaghetti with Olives
Photo by Randy Mayor

Ingredients

  • 8 ounces thin spaghetti
  • 8 ounces extra-lean ground beef
  • 1 teaspoon dried oregano
  • ½ cup sliced pimiento-stuffed olives
  • 1 2/3 cups marinara sauce
  • ¼ teaspoon freshly ground black pepper
  • 1 tablespoon olive oil
  • + 8 more ingredients
    • ¼ teaspoon crushed red pepper
    • ½ teaspoon celery salt
    • 2 teaspoons minced garlic
    • ¼ cup chopped fresh parsley, divided
    • ¼ cup dry sherry
    • 2 cups chopped onion
    • ¼ teaspoon crushed saffron threads (optional)
    • 1 tablespoon capers

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; sauté 4 minutes or until tender. Add garlic; sauté 1 minute. Stir in oregano, celery salt, red pepper, black pepper, and saffron, if desired. Crumbl...

View full recipe at My Recipes

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