SPANISH SPAGHETTI WITH OLIVES
Spanish Spaghetti with Olives - a Spanish twist on your classic spaghetti with meat sauce! A quick and easy dinner the whole family will love!
Provided by Erin S
Categories Dinner Recipes
Time 30m
Number Of Ingredients 12
Steps:
- Bring a large pot of water to boil, and cook pasta according to the package directions.
- In a large skillet, heat olive oil over medium high heat. Add onions, and sauté for 3-5 minutes, until soft. Stir in garlic, and cook for about 1 minute.
- Add oregano and paprika; stirring to combine.
- Add the ground beef to the pan, breaking apart, and cooking until browned.
- Pour in red wine, and cook for 2-3 minutes.
- Add olives and pasta sauce and stir to combine. Let simmer for 10 minutes.
- Season with salt and pepper to taste.
- Drain pasta and toss with sauce to coat.
- Sprinkle with parsley to serve.
Nutrition Facts : Calories 357 calories, Carbohydrate 24 grams carbohydrates, Cholesterol 68 milligrams cholesterol, Fat 17 grams fat, Fiber 2 grams fiber, Protein 25 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 225 milligrams sodium, Sugar 3 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 9 grams unsaturated fat
SPAGHETTI WITH OLIVES AND TOMATO SAUCE
Provided by Giada De Laurentiis
Categories main-dish
Time 2h5m
Yield 4 servings
Number Of Ingredients 16
Steps:
- In a large pot, bring 6 quarts of salted water to a boil. When water comes to a boil, add pasta, stirring constantly for the first minute to help prevent spaghetti from sticking together. Cook until al dente, about 8 to 10 minutes.
- In a large saute pan, heat oil. When almost smoking, add olives and red pepper flakes. Saute for 3 minutes over medium high heat. Reduce heat to low and carefully pour in tomato sauce and simmer for 10 minutes.
- Drain pasta in a colander, reserving 1/4 cup pasta water. Add pasta to the sauce and toss to coat completely. Add pasta water if you need to thin out the sauce a bit. Plate pasta and sprinkle with Parmesan cheese and basil.
- In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 to 10 minutes. Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
- Add 1/2 the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
- If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.
SPANISH SPAGHETTI WITH OLIVES
This Spanish Spaghetti with Olives recipe offers a fun twist on your classic spaghetti with meat sauce! This is a quick and easy dinner the whole family will love. #STARFineFoods
Time 25m
Yield Serves 6
Number Of Ingredients 13
Steps:
- Bring a large pot of water to boil, and cook pasta according to the package directions.
- In a large skillet, heat olive oil over medium high heat. Add onions and sauté for 3-5 minutes, until soft. Stir in garlic, and cook for about 1 minute. Add oregano, saffron, paprika; stirring to combine.
- Add ground beef to the pan, breaking apart, and cooking until browned. Pour in red wine, and cook for 2-3 minutes. Add olives and pasta sauce and stir to combine.
- Let simmer for 10 minutes. Season with salt and pepper to taste.
- Drain pasta and toss with sauce to coat. Sprinkle with parsley to serve.
SPAGHETTI WITH SPANISH FLAVOURS
A 10 minute dish which infuses spaghetti with the flavours of Spain - you can make a vegetarian version too
Provided by Sara Buenfeld
Categories Dinner, Main course
Time 10m
Number Of Ingredients 6
Steps:
- Put a pan of water on over a high heat to boil. Meanwhile, snip the chorizo into strips with scissors, and chop the parsley and peppers (check for stray seeds first).
- When the water is boiling briskly, add the spaghetti with a good measure of salt, stir and return to the boil. Cook for 3 minutes.
- In a large frying pan, heat the oil, add the chorizo and peppers and plenty of black pepper. Cook for a minute or so, until heated through and the juices are stained red from the paprika in the chorizo. Scoop half a mugful of pasta water from the pan, drain the remainder and tip the spaghetti into the frying pan.
- Add the parsley and parmesan, toss well and splash in the pasta water, to moisten. Hand round extra parmesan at the table.
Nutrition Facts : Calories 444 calories, Fat 22 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 46 grams carbohydrates, Fiber 3 grams fiber, Protein 18 grams protein, Sodium 2.21 milligram of sodium
SPANISH SPAGHETTI W/PIMENTO-STUFFED OLIVES - ZWT-8
I doubt there are many among us who don't like spaghetti & I doubt there are many of you who won't love this Spanish version that features the addition of pimento-stuffed olives. This recipe was found at myrecipes.com & a Dec 2009 contribution by David Joachim in Cooking Light was credited. (10 min was allowed for ingredient prep) *Enjoy!*
Provided by twissis
Categories Vegetable
Time 45m
Yield 4 Entree Servings, 4 serving(s)
Number Of Ingredients 15
Steps:
- Cook pasta according to pkg directions (Omit salt & fat). Drain.
- Heat oil in a lrg skillet over med-high heat. Add onion & sauté 4 min or until tender. Add garlic & sauté 1 minute. Stir in oregano, celery salt, red pepper, black pepper & saffron (if desired).
- Crumble beef into pan. Cook 5 min or until beef is browned, stirring to further crumble the beef. Stir in marinara sauce, olives, sherry, capers & 3 tbsp parsley. Bring to a boil, reduce heat & simmer 15 minutes.
- Add cooked spaghetti to sauce mixture. Cook 2 min or until thoroughly heated. Sprinkle w/remaining 1 tbsp parsley to serve.
SPAGHETTI WITH CHICKEN AND SPANISH GREEN OLIVES
Make and share this Spaghetti With Chicken and Spanish Green Olives recipe from Food.com.
Provided by hectorthebat
Categories Spaghetti
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Fill a large stockpot with salted water and bring to a rolling boil. Add the pasta. Cook until al dente for 8-10 minutes, but check packet instructions.
- Meanwhile, in a large saucepan, heat the olive oil over a medium heat, add the garlic and the chilli and cook for 1 minute.
- Season the chicken with salt and fresh black pepper and add it to the pan. Cook for around 6 minutes.
- Add the Spanish green olives.
- Drain the pasta into a colander, and place it in the saucepan and mix well.
- Add the lemon zest and juice and stir.
- Add the parsley and serve immediately.
Nutrition Facts : Calories 700.1, Fat 33.8, SaturatedFat 7.4, Cholesterol 93.8, Sodium 335.4, Carbohydrate 63.6, Fiber 4, Sugar 2.5, Protein 34.2
SPAGHETTI WITH CHICKEN AND GREEN OLIVES RECIPE
Have dinner on the table in 20 mins with this simple recipe. The olives and chilli give this pasta dish a deep warming flavour - an all round winner
Provided by GoodtoKnow
Categories Dinner
Time 20m
Yield Serves: 4
Number Of Ingredients 9
Steps:
- Fill a large stockpot with salted water and bring to a rolling boil. Add the pasta and stir often. Cook until al dente for 8-10 minutes, but check packet instructions.
- Meanwhile, in a large saucepan, heat the olive oil over a medium heat, add the garlic and the chilli and cook for 1 minute.
- Season the chicken with salt and fresh black pepper and add it to the pan; cook it with the chilli and garlic for around 6 minutes. Now add the green olives.
- Drain the pasta into a colander, and place it in the saucepan and mix well. Add the lemon zest and juice and stir. Add the parsley and serve immediately.
Nutrition Facts : @context https
SPANISH SPAGHETTI WITH OLIVES
Tempranillo pairs wonderfully well with Spanish and Greek foods, especially those more acidic, tomato-based meals. For a Spanish inspired pasta entree, try our Spanish Spaghetti with Olives.
Yield 4
Number Of Ingredients 16
Steps:
- Cook pasta according to package directions. Heat oil in a large skillet over medium heat. Add onions and saute for 4 minutes or until tender. Add garlic and stir in oregano, celery salt, red pepper, black pepper, and saffron. Saute for approximately 1 minute, unitl well combined. Then add beef and chorizo sausage and cook unitl beef and sausage are brown. Stir in marinara sauce, olives, Tempranillo, capers. Bring to a boil and then reduce heat and simmer for 20 minutes. Add spaghetti to sauce and combine. Sprinkle parsley and serve.
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