Packed with capers, olives and raisins, this hearty dish explodes with flavors typical of Cuban cuisine. Serve over pasta for a delightful twist to the traditional picadillo, which is served over rice.
Cook Time 20 minutes
Prep Time 10 minutes
Makes 6 (1-cup) servings
|12||ounces uncooked medium shell pasta|
|Nonstick cooking spray|
|1||pound 95% lean ground beef|
|2/3||cup finely chopped green bell pepper|
|1/2||cup finely chopped onion|
|2||cloves garlic, minced|
|1||(8-ounce) can tomato sauce|
|3||tablespoons chopped pimiento-stuffed green olives|
|2||tablespoons drained capers|
|1/2||teaspoon black pepper|
- Cook pasta according to package directions, omitting salt. Drain; set aside.
- Meanwhile, spray large nonstick skillet with cooking spray. Heat over medium-high heat. Add beef, bell pepper, onion and garlic. Cook 5 minutes or until beef is no longer pink, stirring to separate meat; drain fat. Stir in remaining ingredients. Reduce heat to medium-low; cook, covered, 15 minutes, stirring occasionally.
- Add cooked pasta to skillet; toss to coat. Cover; cook 2 minutes or until hot.
|Serving Size:||1 cup|
|Saturated Fat||2 g|
|Total Fat||5 g|
|Calories from Fat||13 %|
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