Spanish Spaghetti with Olives


You’d be amazed at the difference just adding a few simple ingredients makes to an ordinary and familiar dish. I kinda, sorta hate spaghetti because I used to make it so often when my kids were small and I was broke. That was all the time, like several nights a week. But that’s what you have to do when dear old Dad refuses to pay child support.

Enough of that. Now that I rarely make it, I quite like spaghetti. Especially angel hair pasta. It has an enjoyable, fun mouth feel. I even used whole wheat angel hair pasta for this dish. I’ve tried whole wheat pasta before and declared that I do not like it. It has a chewy consistency that I didn’t care for. Since angel hair is so thin, you don’t even notice that its chewy at all.


Spanish Spaghetti with Olives

Use lean ground beef for this so you don’t have to drain anything. Also go ahead and purchase that jar of saffron. It may seem expensive, but you only need a few strands in most recipes. Once you have it, you can make all those recipes you always wished you could try. You won’t want to cook without it.

Makes 4 servings in about 45 minutes


  • 8 ounces angel hair pasta, cooked according to package directions, without salt, and drained
  • 1 tablespoon olive oil
  • 2 cups chopped onions
  • 2 teaspoons minced garlic
  • 1 teaspoon dried oregano
  • 1/2 teaspoon celery salt
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon fresh ground black pepper
  • 1/4 teaspoon saffron threads
  • 8 ounce lean ground beef
  • 1 2/3 cups marinara sauce
  • 1/2 cup pimento-stuffed green olives, sliced
  • 1/4 cup dry sherry
  • 1 tablespoon capers
  • 1/4 cup fresh parsley


Cook pasta according to package directions, without salt, and drain.

Use a large skillet to saute onions until they start to soften, about 4 minutes.


Add garlic and cook about 1 minute.


Stir in oregano, celery salt, crushed red peppper, black pepper, and saffron.


Crumble the beef into the skillet; stir it and continue to break it up, cooking 5 minutes.

Stir in marinara sauce, olives, sherry, capers, and 3 tablespoons of the parsley; simmer 15 minutes.


Add the cooked and drained pasta and heat through.
Sprinle with remaining parsley and serve.


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