Best Spanish Spaghetti Wpimento Stuffed Olives Zwt Recipes

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SPANISH SPAGHETTI W/PIMENTO-STUFFED OLIVES - ZWT-8



Spanish Spaghetti W/Pimento-Stuffed Olives - Zwt-8 image

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

8 ounces thin spaghetti
1 tablespoon olive oil
2 cups onions, chopped
2 teaspoons garlic, minced
1 teaspoon dried oregano
1/2 teaspoon celery salt
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon fresh ground black pepper
1/4 teaspoon saffron thread, crushed (optional)
8 ounces ground beef, extra-lean
1 2/3 cups marinara sauce, low-sodium
1/2 cup pimento stuffed olive, sliced
1/4 cup dry sherry
1 tablespoon capers, small
1/4 cup fresh parsley, chopped & divided

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.

SPANISH STYLE SPAGHETTI RECIPE



Spanish Style Spaghetti Recipe image

Provided by Jennifer

Number Of Ingredients 10

1 1/4 pounds chopped meat
1 pound pasta
1 (8 ounce) can tomato sauce
1 can diced or stewed tomatoes
1 onion, medium, chopped finely
3 cloves garlic, minced or grated
1 teaspoon oregano
2 envelopes Sazon
1/4 cup olive oil
Salt and pepper to taste

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.

SPAGHETTI WITH SPANISH FLAVOURS



Spaghetti With Spanish Flavours image

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

3 1/2 ounces chorizo sausage, sliced
10 ounces spaghetti
1 ounce flat leaf parsley (a good handful)
2 red peppers, from a jar (in brine or oil)
salt and pepper
2 tablespoons olive oil
2 ounces parmesan cheese, finely grated, plus extra to serve

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

SPAGHETTI WITH CHICKEN AND SPANISH GREEN OLIVES



Spaghetti With Chicken and Spanish Green Olives image

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

320 g pasta
3 tablespoons oil
2 garlic cloves
1/2 chili
500 g chicken
salt
pepper
30 olives
1 lemon
handful parsley

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

SPANISH MARINATED OLIVES



Spanish Marinated Olives image

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

1 lb assorted good imported olive (Kalamata, Nicoise, Spanish, Cracked Green, etc.)
8 garlic cloves, sliced
1/2 orange, zest of, cut into 1/2 inch julienne
1/2 lemon, zest of, cut into 1/2 inch julienne
2 tablespoons fennel seeds
1 tablespoon fresh rosemary
4 tablespoons olive oil
3 tablespoons fresh lemon juice
1/2 teaspoon red pepper flakes

Steps:

  • Combine all ingredients in a large bowl, and marinate at room temperature at least 24 hours.

GARLIC STUFFED OLIVES



Garlic Stuffed Olives image

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

1 can jumbo black olives (or colossal)
garlic, cloves (enough to fill olives)
olive oil (enough to cover)
1 tablespoon italian seasoning
1 red chili pepper

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).

SPANISH OLIVE & CREAM CHEESE CANAPES (ZWT-8)



Spanish Olive & Cream Cheese Canapes (Zwt-8) image

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

10 slices bread (firm white sandwich)
1 1/2 tablespoons unsalted butter, melted
1 ounce parmigiano-reggiano cheese
6 ounces cream cheese, softened (3/4 cup)
1/3 cup Spanish olives (green, pimiento-stuffed, rinsed, drained & finely chopped - 3 oz)
1/4 cup scallion, finely chopped
1/4 cup red bell pepper, finely chopped
1/4 teaspoon sweet paprika
2 teaspoons medium-dry sherry

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.

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