Rigatoni with Beef & Green Olives
Posted: July 30th, 2012, 10:35 am
This isn't seafood, but it is a recipe i picked up out of a magazine in my doctor's office because it looked GOOD ! After making it four or five times, i realize it is just one of those dishes that is good and even better the second time around.
This makes 6+ dishes.
Salt and pepper
1 Large onion(12 oz.) chopped
1 Head of garlic, minced
1 Jar of pitted green olives, cut in half
1 Jar of roasted red peppers, cut in 1/4 inch wide strips, 3/4 inch long
1 1/4 Pounds of lean ground chuck
1 Box (16 oz.) rigatoni pasta
1 Teaspoon dry oregano
Chopped parsley for garnish
Heat large covered saucepot of salted water to a rolling boil and cook pasta two minutes shy of being fully cooked.
Reserve 1/4 cup of the green olive brine.
Reserve 1/2 cup of the pasta cooking water
In a large skillet add some salt and begin to cook the ground chuck, using a wooden spoon to break up ground meat.
Add the onions and minced garlic into the ground chuck as it browns.
Then add the sliced roasted red pepper slices and green olive halves.
Add the oregano and 1/8 teaspoon of pepper.
Add the reserved green olive and pasta water liquids.
Add cooked rigatoni pasta.
Cover and continue to cook, while turning until pasta is completely cooked.
Serve with parsely garnish, and fresh parm. cheese.
This makes 6+ dishes.
Salt and pepper
1 Large onion(12 oz.) chopped
1 Head of garlic, minced
1 Jar of pitted green olives, cut in half
1 Jar of roasted red peppers, cut in 1/4 inch wide strips, 3/4 inch long
1 1/4 Pounds of lean ground chuck
1 Box (16 oz.) rigatoni pasta
1 Teaspoon dry oregano
Chopped parsley for garnish
Heat large covered saucepot of salted water to a rolling boil and cook pasta two minutes shy of being fully cooked.
Reserve 1/4 cup of the green olive brine.
Reserve 1/2 cup of the pasta cooking water
In a large skillet add some salt and begin to cook the ground chuck, using a wooden spoon to break up ground meat.
Add the onions and minced garlic into the ground chuck as it browns.
Then add the sliced roasted red pepper slices and green olive halves.
Add the oregano and 1/8 teaspoon of pepper.
Add the reserved green olive and pasta water liquids.
Add cooked rigatoni pasta.
Cover and continue to cook, while turning until pasta is completely cooked.
Serve with parsely garnish, and fresh parm. cheese.