Spanish Spaghetti with Olives

Recipe Date: January 4, 2017
Serving Size: 4
Difficulty: Easy
Measurements: Imperial (US)

Tempranillo pairs wonderfully well with Spanish and Greek foods, especially those more acidic, tomato-based meals. For a Spanish inspired pasta entree, try our Spanish Spaghetti with Olives.


  • 8 ozs Thin Spagheti
  • 1 tbsp Olive Oil
  • 2 cups Chopped Onion
  • 3 tbsps Minced Garlic
  • 1 tsp Dried Oregano
  • 1/2 tsp Celery Salt
  • 1 tbsp Crushed Red Pepper
  • 1/2 tbsp Freshly Ground Black Pepper
  • 1/4 tsp Saffron Threads
  • 1/2 lb Ground Beef
  • 1/2 lb Chorizo Sausage
  • 1 2/3 cups Marinara Sauce
  • 1/2 cup Pimiento-Stuff Olives, Sliced
  • 1/2 cup Corner 103 Tempranillo
  • 1 tsp Capers
  • 1/4 cup Chopped Fresh Parsley


Cook pasta according to package directions.

Heat oil in a large skillet over medium heat. Add onions and saute for 4 minutes or until tender. Add garlic and stir in oregano, celery salt, red pepper, black pepper, and saffron. Saute for approximately 1 minute, unitl well combined.

Then add beef and chorizo sausage and cook unitl beef and sausage are brown.

Stir in marinara sauce, olives, Tempranillo, capers. Bring to a boil and then reduce heat and simmer for 20 minutes.

Add spaghetti to sauce and combine. Sprinkle parsley and serve.