When I read the title of this dish I wasn't too sure but then, when I read the ingredients list I knew it was right up our alley. I changed very little from the original dish other than to cut it in half to serve two & to add more saffron & red pepper flakes. The recipe says the saffron is optional but I feel like it's really the flavor that made this dish stand out & gave it that beautiful golden color. Then again I like saffron quite a bit. I added a little more red pepper flakes simply because it needed a little more of a kick for us.
For the marinara sauce you can you any basic seasoned pasta sauce you like. We used some of the pizza sauce we canned this summer.
Spanish Spaghetti
(adapted slightly from Cooking Light Dec. '09)
4 oz spaghetti
1/2 T olive oil
1 c onion, chopped
1 clove garlic, minced
1/2 t dried oregano
1/4 t celery salt
1/8 - 1/4 t crushed red pepper flakes
1/8 t ground black pepper
1/4 t saffron threads, crushed
4 oz ground beef
1 c marinara sauce
1/4 c pimiento-stuffed olives, sliced
2 T dry sherry
1/2 T capers
Cook pasta according to directions. Drain & set aside.
While the pasta is cooking, heat the olive oil in a large skillet over medium-high heat. Add the onion & cook until softened. Add garlic & cook for 1 more minute. Stir in the oregano, celery salt, red pepper, black pepper & saffron. Crumble in the beef & cook until the beef is cooked through, 4 - 5 minutes. Add the marinara sauce, olives, sherry & capers. Bring to a boil then reduce & let simmer for 10 - 12 minutes. Stir in drained pasta & heat through.
2 servings
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© 2007-2009 Kathy Lewinski
© 2007-2009 Kathy Lewinski
15 comments:
Gotta love the tried and true Cooking Light recipes. This is one we'd love :)
that looks really good!!! Too bad NO ONE in my family will eat olives except me : (
kat, I bet this does have a unique flavor with the green olives. I am definitely give this a try with your slight changes. Many thanks
I adore Cooking Light, and this looks like another great recipe.
Pretty! I'm so glad I entered the foo blog world because everyone's food looks so pretty.
I love Cooking Light. Looks like a great recipe.
What a great twist on the same old meat and tomato sauce spaghetti. I might have to axe out the olives though. No one seems to like them in my household.
that's a pretty fantastic-looking meat sauce--i love all the components. and here i was thinking spanish cuisine was all about the seafood--thanks for correcting me!
incidentally, i ate more than my fair share of chex mix over the holiday too. :)
This does look tastey. I am so with you about portions and overdoing it last week.
Your Spanish Spagehtti looks really good. Like you, after the holiday, I could use all the "light" I can get!
:-)
Seriously, this recipe looks very satisfying while still being a light dish. Thanks for sharing.
Ditto on the watching portion sizes this time of year. This looks like a great (and different) way to prepare a familiar pasta.
I have really good luck with CL recipes usually, and this one looks like a winner!
That looks so good! Such a pretty colour.
Kat, those pimento olives look fab and the zippy flavours are someone I like!
Happy National Spaghetti Day, Kat. Just wanted to let you know I "borrowed" this link to include in my post today. Thank you so much for sharing. It looks amazing!!!
Spanish spaghetti sounds very intriguing indeed!
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