This tangy pasta recipe is always a big hit at our house. I adapted the recipe from one found in the November 2012 issue of Cooking Light. Serve with salad and some King’s Hawaiian Rolls and you’ve got a great Friday night meal!
8 ounces spaghetti, cooked al dente
2 tblsp olive oil
2 small onions, chopped
2 tsp minced garlic
1 tsp dried oregano
1/2 tsp celery salt
1/4 tsp black pepper
1/4 tsp crushed saffron
1 package fake ground beef (I like Morningstar Farms or Lightlife)
2 cups red pasta sauce (homemade or prepared)
1/2 cup pepper-stuffed olives
1 tblsp capers
- Heat oil in a large pot. Add onions and saute until almost clear. Add garlic and saute about 1 minute. Add oregano, celery salt, pepper and saffron.
- Add fake beef and cook thoroughly.
- Stir in red sauce, olives, and capers. Bring to a boil.
- Pour over warm pasta and enjoy!