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Spanish Spaghetti with Olives
40 min
Total
576 Kcal
30 g protein
98 g carbs
10 g fat
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serving
80
g
Onions, raw
0.5
x cup, chopped (160g)
114
g
Spaghetti, whole-wheat, dry
2
x oz (57g)
0.1
g
Spices, saffron
0.06
x tbsp (2g)
2.5
g
Minced garlic
0.5
x 1 tsp (5g)
0
g
Salt, table
0.25
x dash (0g)
0
g
Spices, pepper, black
0.25
x dash (0g)
0.3
g
Spices, oregano, dried
0.25
x tsp, ground (1g)
0
g
Crushed red pepper flakes
0.06
x 1 tsp (0g)
3.8
g
Parsley, fresh
0.06
x cup chopped (60g)
2
g
Capers, canned
0.25
x tbsp, drained (8g)
3.5
g
sherry vinegar
0.25
x 1 tbsp (14g)
14.2
g
pimiento-stuffed olives
0.5
x 1 oz (28.3g)
32
g
Sauce, pasta, ..
0.25
x serving 1/2 cup (128g)
53.1
g
Beef, ground, 95% lean meat / 5%..
0.63
x serving (3 oz) (85g)
3.3
g
Oil, olive, salad or cooking
0.25
x tablespoon (13g)
Instructions
Cook spaghetti according to directions mentioned on the package.
Heat a little oil in a pan over medium heat. Add onion and saute until it becomes tender. Add garlic and continue to saute for one more minute.
Add oregano, black pepper, red pepper and saffron.
Add beef into the pan and cook for at least 5 minutes. Add parsley, capers, marinara sauce, sherry and olives. Bring the mixture to a boil. Reduce heat and simmer for at least 15 minutes.
Add spaghetti to sauce mixture and continue to cook for a couple of minutes. Sprinkle with remaining parsley and serve hot.