This was surprisingly tasty, and my husband agreed that we could have left out the meat entirely.
1.5 cup Kalamata olives
2 large roasted red bell peppers
1 jar marinara
1 lb ground beef
0.5 tsp pepper flakes
Brown the beef on a little bit of oil with salt and black pepper. Tilt the pan and drain any grease to one side. Remove all grease.
Dice the roasted red pepper, cut the olives in half. Add the the beef along with the pepper flakes. Pour in the marinara. Bring to a simmer, cook for 5 minutes.
Boil the pasta, drain, toss with some of the sauce. Serve and top with more sauce. Grate fresh parmesan on top and garnish with julienned fresh basil leaves.