Wednesday, December 26, 2012

Three Olive Spanish Spaghetti

This is one of our favorite pasta dishes...

1 lb. thin spaghetti (brown rice spaghetti from Trader Joe's is great to make it GF)
2 tbsp. olive oil
1 softball size chopped onion (about 3-4 cups)
3-4 garlic cloves, minced
2 tsp. dried oregano
1 tsp. kosher salt 
Pinch red pepper flakes
1/2 tsp. black pepper
1 lb. ground turkey
1 jar marinara sauce (of course I use tomato basil marinara from TJ's)
1 cup sliced pimiento-stuffed green olives, kalamatta olives and black olives (1 c total, not 1 c of each)
1/2 cup dry white wine
3 tbsp. chopped fresh parsley (I always forget to buy this so I used about 2 tbsp. dried)

Cook pasta according to package directions.  In the meantime, 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, salt, red pepper, black pepper.  Crumble turkey into pan; cook 5 minutes or until is browned, stirring to crumble.  Stir in marinara sauce, olives, wine, and parsley.  Bring to a boil; reduce heat and simmer 15 minutes.  Add spaghetti to sauce mixture.  Cook 2 minutes or until thoroughly heated.

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