Any kind of pasta topped with ground beef and veggies makes for an easy weeknight dinner that’s both delicious and hearty. But add green olives to the mix, and you add an extra burst of unexpected flavor.
Pasta is one of my favorite weeknight dinner options because it’s quick, easy and a guaranteed hit with my toddler. But since I can’t make spaghetti with a Bolognese sauce every night of the week, I’m always on the lookout for other options. Good Housekeeping came to my rescue recently when they suggested sauteing green olives and roasted red peppers with ground beef to pour over rigatoni. The olives and peppers infused the beef with a hearty flavor that’s perfect for a chilly evening. But while my husband and I thoroughly enjoyed the dish, the fact that my toddler cleaned his plate means this recipe was a home run.
Beef and green olive rigatoni
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 cup pitted green olives, halved
- 1/3 cup roasted red peppers, chopped
- 1 pound ground beef
- 12 ounces rigatoni pasta
- Prepare rigatoni according to the package directions. Drain the pasta, reserving one cup of cooking water, return it to the pot and set aside.
- While the rigatoni boils, cook the ground beef in a large skillet over medium-high heat until browned, about five minutes. Transfer the beef to a large bowl and set aside.
- Cook the onion in the same skillet until tender, about three minutes. Add the garlic and cook for another minute. Return the beef to the skillet and add the olives and red pepper and cook until heated through, about two minutes.
- Pour the beef mixture and reserved pasta water into the pot with the pasta. Cook for two more minutes or until heated through. Serve immediately.