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Spaghetti with Olives in Tomato White Wine Sauce

January 19, 2010

This healthy and delicious weeknight meal comes together in no time. Since I am back to school full-time, these meals are life-savers when I get home at 10pm. Easy to re-heat and not to heavy on the stomach. The possibilities for ground beef recipes are endless and it is ideal for those quick week night meals.  It is relatively cheap and a little goes a long way. Needless to say, it is on our menu at least once a week. The beef soaks up all the flavors from the tomato sauce and the white wine. Be sure to buy a wine that you would actually drink yourself. I try to avoid those “cooking wine” located near the vinegar section of a supermarket. In this dish, I used a mainstream Sauvignon Blanc that worked really nicely with the tomato sauce and ground beef. I may have taken a couple swigs from the wine bottle while I was cooking this at 10 in the morning, but I needed to “test” it out first! Enjoy

Spaghetti with Olives

4 servings

Ingredients

  • 8  ounces  thin spaghetti
  • 1  tablespoon  olive oil
  • 2  cups  chopped onion
  • 2  teaspoons  minced garlic
  • 1  teaspoon  dried oregano
  • 1/4  teaspoon  crushed red pepper
  • Salt and pepper
  • 8  ounces  extra-lean ground beef
  • 1 can diced tomatoes
  • 1 cup cherry tomatoes, halved
  • 1/2  cup  sliced Kalamata olives
  • 1/4  cup  white wine
  • 1  tablespoon  capers
  • 1/4  cup  chopped fresh parsley, divided

Preparation

1. Cook pasta according to package directions; drain.

2. Heat oil in a large skillet over medium-high heat. Add onion to pan; sauté 4 minutes or until tender. Add garlic; sauté 1 minute. Stir in oregano,  red pepper and black pepper. Crumble beef into pan; cook 5 minutes or until beef is browned, stirring to crumble. Season with salt and pepper. Stir in diced tomatoes, cherry tomatoes, olives, white wine, capers, and 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 parsley.

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2 Comments leave one →
  1. January 20, 2010 7:09 am

    Looks yummy – I am going to try this tonight. Will let you know how it turns out. THANKS

  2. March 16, 2011 10:38 am

    It is an absorbing and wholesome article. It has been very helpful in understanding of varied things. I’m sure most people will agree with me.

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