Instructions: Cook pasta according to package directions, omitting salt. Drain; set aside.

Spray large nonstick skillet with cooking spray. Add beef, bell pepper, onion and garlic. Brown beef over medium-high heat 5 minutes or until no longer pink, stirring to separate beef; drain fat.

Stir in tomato sauce, water, raisins, olives, capers, vinegar, pepper and salt. Reduce heat to medium-low; cook, covered, 15 minutes, stirring occasionally.

Add pasta to skillet; toss to coat. Cover and heat through, about 2 minutes.

This recipe yields 6 (1-cup) servings.

Comments: Packed with capers, olives and raisins, this hearty dish explodes with flavors typical of Cuban cuisine. Serve over pasta for a delightful twist to the traditional picadillo, which is served over rice.

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