Recipe Background
Robert De Niro is one of the most beloved actors of his or any generation. Something similar can be said of the pasta which shares his name: De Niro Pasta is one of the best pasta dishes around! Tender spaghetti forms nests on the plate and brings with them a taxi full of flavors: the fragrance of garlic and oregano, the sweet floral flavor of saffron, the savory tastes of beef, and the tang of olives. De Niro Pasta will surely awaken your spirit of adventure and kitchen artistry.
Robert De Niro is one of the most beloved actors of his or any generation. Something similar can be said of the pasta which shares his name: De Niro Pasta is one of the best pasta dishes around! Tender spaghetti forms nests on the plate and brings with them a taxi full of flavors: the fragrance of garlic and oregano, the sweet floral flavor of saffron, the savory tastes of beef, and the tang of olives. De Niro Pasta will surely awaken your spirit of adventure and kitchen artistry.
Ingredients
- 8 ounces thin spaghetti
- 1 tablespoon olive oil
- 2 cups onion chopped
- 2 teaspoons garlic minced
- 1 teaspoon dried oregano
- 1/2 teaspoon celery salt
- 1/4 teaspoon crushed red pepper
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon saffron threads optional, crushed
- 8 ounces extra-lean ground beef
- 1 2/3 cups low-sodium marinara sauce
- 2 ounces pimiento-stuffed olives sliced
- 1/4 cup dry sherry
- 1 tablespoon capers
- 4 tablespoons fresh parsley chopped
Directions
- In a large pot of salted water, cook the pasta to al dente according to the package directions.
- In a large skillet over medium-high heat, warm the oil.
- Add the onion to the oil and sauté until tender, about 4 minutes.
- Add the garlic to the onion and sauté until fragrant, about 1 minute.
- Stir the oregano, the celery salt, the red pepper, the black pepper, and the saffron into the onion mixture.
- Add the beef to the onion mixture and cook, stirring to crumble, until the meat is no longer pink, about 5-7 minutes.
- Stir the marinara sauce, the olives, the sherry, the capers, and 3 tablespoons of the parsley into the meat mixture.
- Bring the sauce to a boil, reduce the heat, and simmer for 15 minutes.
- Add the cooked pasta to the sauce mixture and cook until heated through, about 2 minutes.
- Sprinkle with the remaining parsley and serve.
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