SPANISH SPAGHETTI W/PIMENTO-STUFFED OLIVES - ZWT-8
I doubt there are many among us who don't like spaghetti & I doubt there are many of you who won't love this Spanish version that features the addition of pimento-stuffed olives. This recipe was found at myrecipes.com & a Dec 2009 contribution by David Joachim in Cooking Light was credited. (10 min was allowed for ingredient prep) *Enjoy!*
Provided by twissis
Categories Vegetable
Time 45m
Yield 4 Entree Servings, 4 serving(s)
Number Of Ingredients 15
Steps:
- Cook pasta according to pkg directions (Omit salt & fat). Drain.
- Heat oil in a lrg skillet over med-high heat. Add onion & sauté 4 min or until tender. Add garlic & sauté 1 minute. Stir in oregano, celery salt, red pepper, black pepper & saffron (if desired).
- Crumble beef into pan. Cook 5 min or until beef is browned, stirring to further crumble the beef. Stir in marinara sauce, olives, sherry, capers & 3 tbsp parsley. Bring to a boil, reduce heat & simmer 15 minutes.
- Add cooked spaghetti to sauce mixture. Cook 2 min or until thoroughly heated. Sprinkle w/remaining 1 tbsp parsley to serve.
GARLIC STUFFED OLIVES
Make and share this Garlic Stuffed Olives recipe from Food.com.
Provided by KJK 5
Categories Vegetable
Time 10m
Yield 1 jar
Number Of Ingredients 5
Steps:
- Drain olives.
- Peel garlic, stuff into olives.
- Large cloves may be cut to fit.
- Put stuffed olives into a jar (we use a pickle or mason jars).
- Add enough olive oil to cover.
- Add seasonings and chili.
- Seal, shake to mix.
- Let marinate for a few hours (or a day).
SPAGHETTI WITH SPANISH FLAVOURS
A quick dish which infuses spaghetti with the flavours of Spain - you can make a vegetarian version too, just replace the chorizo with chopped olives and sundried tomatoes.
Provided by English_Rose
Categories Spaghetti
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Put a pan of water on over a high heat to boil. Meanwhile, snip the chorizo into strips with scissors, and chop the parsley and peppers (check for stray seeds first).
- When the water is boiling briskly, add the spaghetti with a good measure of salt, stir and return to the boil. Cook according to pack instructions.
- In a large frying pan, heat the oil, add the chorizo and peppers and plenty of black pepper.
- Cook for a minute or so, until heated through and the juices are stained red from the paprika in the chorizo.
- Scoop half a mugful of pasta water from the pan, drain the remainder and tip the spaghetti into the frying pan.
- Add the parsley and parmesan, toss well and splash in the pasta water, to moisten.
- Hand round extra parmesan at the table.
Nutrition Facts : Calories 516, Fat 21.6, SaturatedFat 7.2, Cholesterol 34.3, Sodium 532, Carbohydrate 58.3, Fiber 3.7, Sugar 4, Protein 21.5
SPANISH MARINATED OLIVES
These olives are simple to make, spicy from red pepper flakes and fruity with the aroma of lemon and orange.
Provided by Geema
Categories Spanish
Time P1DT10m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Combine all ingredients in a large bowl, and marinate at room temperature at least 24 hours.
SPANISH STYLE SPAGHETTI RECIPE
Provided by Jennifer
Number Of Ingredients 10
Steps:
- In a large pan add olive oil and all the ingredients (except the meat) and sauté until onions are translucent. Add the meat and cut up until well blended. Cover and simmer until meat is cooked, about 25 minutes. Cook and add pasta to sauce. Stir and top with cheese.
SPANISH OLIVE & CREAM CHEESE CANAPES (ZWT-8)
Found at epicurious.com when I went looking for Spanish olive recipes. I love using Spanish olives & I hope you will as well. This recipe is simple, but the best part of it is the option to do nearly everything a dy ahead. Only the final step of broiling the canapes needs to be done just prior to serving if you choose the day-ahead option (Pls note my tip at then end of the prep steps). *Enjoy!*
Provided by twissis
Categories Cheese
Time 40m
Yield 40 Canapes, 40 serving(s)
Number Of Ingredients 9
Steps:
- Put oven rack in middle position & preheat oven to 375°F
- Cut 40 sml rounds from bread slices w/cutter, then brush 1 side of ea round w/butter & bake on a lrg baking sheet until pale golden (about 8 min). Remove from oven, but leave toasts on baking sheet. Preheat broiler.
- Finely grate Parmigiano-Reggiano using rasp (yield = approx 1 cup). You may use a pre-grated variety if able to find.
- Mash together cream cheese, olives, scallion, bell pepper, paprika & sherry until combined well. Then top each toast w/1 tsp cream cheese mixture & sprinkle w/grated Parmigiano-Reggiano.
- Broil canapés about 4 in from heat until Parmigiano-Reggiano begins to turn golden (about 1 min).
- COOK NOTES: Toasts can be made 1 dy ahead, cooled completely & then kept in an airtight container at room temperature. The cream cheese mixture can be made 1 dy ahead (chill & cover). Bring to room temp before using.
- MY TIP: My choice would be to brush the bread slices while still whole & then cut the rounds. This would mean far less time spent handling 40 sml pieces of bread.
SPAGHETTI WITH CHICKEN AND SPANISH GREEN OLIVES
Make and share this Spaghetti With Chicken and Spanish Green Olives recipe from Food.com.
Provided by hectorthebat
Categories Spaghetti
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Fill a large stockpot with salted water and bring to a rolling boil. Add the pasta. Cook until al dente for 8-10 minutes, but check packet instructions.
- Meanwhile, in a large saucepan, heat the olive oil over a medium heat, add the garlic and the chilli and cook for 1 minute.
- Season the chicken with salt and fresh black pepper and add it to the pan. Cook for around 6 minutes.
- Add the Spanish green olives.
- Drain the pasta into a colander, and place it in the saucepan and mix well.
- Add the lemon zest and juice and stir.
- Add the parsley and serve immediately.
Nutrition Facts : Calories 700.1, Fat 33.8, SaturatedFat 7.4, Cholesterol 93.8, Sodium 335.4, Carbohydrate 63.6, Fiber 4, Sugar 2.5, Protein 34.2
SLOW-ROASTED SPANISH OLIVES WITH ORANGES AND ALMONDS
What a wonderful addition to any appetizer line-up, or just to have in the fridge for snacking purposes! This is courtesy of Tyler Florence.
Provided by LifeIsGood
Categories Spanish
Time 2h10m
Yield 20 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 300 degrees F.
- Combine the olives and the remaining ingredients in a mixing bowl.
- Transfer the mixture to a baking dish, cover with foil, and bake for about 2 hours.
- Drain the oil out (keep it to use as a bread dip!).
- Serve the olive mixture warm or at room temperature.
- They go nicely with assorted cheeses!
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SPANISH SPAGHETTI (WITH PIMENTO-STUFFED OLIVES) RECIPE
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- Heat oil in a large skillet over med-high heat. Add onion & sauté 4 min or until tender. Add garlic & sauté 1 min. Stir in oregano, celery salt, red pepper, black pepper & saffron (if using).
- Crumble beef into pan. Cook 5 min or until beef is fully-browned, stirring to further crumble the beef. Stir in marinara sauce, olives, sherry, capers & 3 tbsp parsley. Bring to a slow boil, reduce heat & simmer 15 min.
- Add cooked spaghetti to sauce mixture. Stir mixture well & sprinkle w/remaining 1 tbsp parsley to serve.
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