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. ---------------------------------------------------------------------------
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