Beef and ziti with roasted peppers and green olives
Uncooked 93% lean ground beef
1 pound(s), (7% fat or less)
Uncooked red onion(s)
1 large, chopped
2 medium clove(s), finely chopped
Red pepper flakes
Roasted red peppers (packed in water)
1 cup(s), drained and diced
Canned or bottled pickled green olive(s)
16 olive(s), drained (reserving 2 tablespoons brine), coarsely chopped
¼ cup(s), chopped
- Cook ziti 2 minutes less than package directions specify. Drain, reserving ½ cup pasta cooking water
- Meanwhile, heat oil in large skillet over medium-high heat. Add beef and black pepper and cook, breaking beef apart with wooden spoon, until no longer pink, 4–5 minutes.
- Add onion and cook, covered, stirring occasionally, until golden, about 5 minutes. Add garlic, oregano, and red pepper flakes and cook, stirring, until fragrant, about 30 seconds. Stir in roasted peppers, olives, and brine. Cook until heated through, 1–2 minutes.
- Reduce heat to medium. Add pasta and reserved cooking water to skillet and cook, stirring often, until pasta is just tender, about 2 minutes. Remove from heat and stir in parsley.
- Serving size: 1½ cups