Wednesday, June 1, 2011

Spanish Spaghetti with Olives

Need a fresh new take on spaghetti with meat sauce? Try this recipe with a Spanish twist! It's a great way to incorporate new and different flavors into an otherwise mundane weeknight dinner. It's very healthy for you as well - I found it on the Cooking Light website. I swapped out ground turkey for the ground beef because it's my preference and also decided to use canned tomatoes instead of jarred marinara sauce. First off, I was not raised to use jarred sauce, and second, it has no added sugar and all that junk in it - just tomatoes!

Shaun said this dish tasted like a kicked up version of American Chop Suey. For those of you who do not know what this is (I did not either until I met Shaun), it's a dish he grew up eating. In a nutshell, its ingredients consist of elbow macaroni and ground beef in tomato sauce. I understand his thought process. I personally think it is very similar to picadillo, a traditional dish in Latin American countries. Also delicious. The ingredients used in this dish are very different than what you might be used to, but they work great together.

8 oz spaghetti
1 tbsp olive oil
2 cups chopped onion
2 tsp minced garlic
1 tsp dried oregano
1/2 tsp celery salt
1/4 tsp crushed
red pepper
1/4 tsp freshly ground black pepper
8 oz ground turkey
2 cups marinara sauce OR canned tomatoes
1/2 cup sliced pimiento-stuffed olives*
1/4 dry sherry
1 tbsp capers
1/4 cup chopped fresh parsley, divided

*If someone that you are cooking this for does not like olives (*ahem* Shaun), feel free to omit them until the end. I did not miss their saltiness in the tomato sauce but it was definitely a nice addition to the final product.

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; saute 4 minutes or until tender. Add garlic; saute 1 minute. Stir in oregano, celery salt, red and black pepper. Crumble turkey into pan; cook 5-7 minutes or until turkey is browned, stirring to crumble. Stir in marinara sauce, olives, sherry, capers and 3 tbsp 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 tbsp parsley. Serves 3 or 4.
*depending on how much you eat!

I served this dinner with some crusty garlic bread and a salad with simple balsamic dressing on the side. It came together very easy plus I cheated and prepped ahead! While making dinner the night before, I cut up the onions and garlic and cooked the spaghetti and then stored them in the fridge. It helped so that when I went to make this dinner it only took about 20 minutes. Even if you don't want to do that, it's still easy enough to make after work.

Tutti Mangia! 


Andrew said...

Looks like an awesome dish! Come cook for me next time
you're in town.

Katie said...

I looove olives. This looks awesome!

claire said...

I am not a big olive eater, but this looks great!

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