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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat large covered saucepot of salted water to boiling on high. Chop onion and garlic. Reserve 1 tbsp olive brine; drain olives. Halve olives; thinly slice red pepper. | 2. To 12 in nonstick skillet, add beef and 1/8 tsp salt; cook on medium 5 to 6 minutes or until browned, stirring and breaking up meat with spoon. With slotted spoon, transfer beef to medium bowl. | 3. Add poast to boiling water. Cook 2 minutes less than minimum time, stirring occasionally. Reserve 1/2 cup pasta cooking water. Drain pasta, return to pot. | 4. To same skillet, add onion, oregano, and 1/8 tsp freshly ground black pepper. Cook 3 minutes, stirring occasionally. Add garlic; cook 2-3 minutes or until golden, stirring often. Return beef to skillet. Stir in olives, red pepper, and reserved olive brine. Cook 2 minutes or until heated through. | 5. To pasta in pot, add beef mixture and reserved cooking liquid. Heat on medium 2 minutes or until pasta is cooked, stirring often. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
onion	1		chopped	60.0	14.01	1.65	0.15
garlic clove	3		minced	13.41	2.9754	0.5724	0.045
green olive	1	cup	pitted halved	302.6	0.0	67.32	1.7
red pepper	1/3	cup	roasted drained sliced	20.0	4.405	0.935	0.22
beef	12	ounces	ground lean	397.8	0.0	78.438	9.146
rigatoni pasta	12	ounces		302.6	0.0	67.32	1.7
oregano	1	teaspoon	dried	2.65	0.6892	0.09	0.0428

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.