s SPANISH SPAGHETTI WITH OLIVES ****
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s SPANISH SPAGHETTI WITH OLIVES ****
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Ingredients
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Instructions Instructions: *** 1-1-2010 very good, different *** 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 marinara sauce 1/2 cup sliced pimiento-stuffed olives 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; sautT 4 minutes or until tender. Add garlic; sautT 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. Yield: 4 servings (serving size: about 1 3/4 cups) CALORIES 445 ; FAT 12.1g (sat 3g,mono 5.9g,poly 0.8g); CHOLESTEROL 21mg; CALCIUM 72mg; CARBOHYDRATE 60.6g; SODIUM 832mg; PROTEIN 22.3g; FIBER 5.4g; IRON 5.2mg Cooking Light, DECEMBER 2009 Notes: This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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