Quick Madrid Pasta
- SERVES
- 5
- COOK TIME
- 15 Min
Did you know that olives are popular in Spain? The growing conditions are ideal, which makes this abundant vegetable show up in so many traditional Spanish recipes.
What You'll Need
- 1/4 cup (½ stick) butter
- 1 1/2 cup chopped onions (2 to 3 small onions)
- 8 ounce angel hair pasta (capellini), broken into 3- to 4-inch pieces
- 1 3/4 cup beef broth
- 1/3 cup water
- 1 cup (one 5-ounce jar) salad-style pimiento-stuffed olives, drained
- 1/4 teaspoon black pepper
What to Do
- In a large skillet, melt butter over medium-high heat and sauté onion 2 to 3 minutes or until soft. Add capellini and allow it to brown, stirring occasionally.
- When lightly browned, add remaining ingredients; mix well.
- Reduce heat to low, cover, and simmer, stirring occasionally, about 10 minutes or until all liquid is absorbed.
Notes
This is off the record, of course, but if you're one of those people who's not crazy about olives, you can leave them out.