<http://schema.org/recipeInstructions>
" Heat large covered saucepot of salted water to boiling on high. Chop onion and garlic. Reserve 1 tablespoon olive brine; drain olives. Halve olives; thinly slice red pepper. To 12-inch nonstick skillet, add beef and 1/8 teaspoon 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. Add pasta to boiling water. Cook 2 minutes less than minimum time that label directs, stirring occasionally. Reserve 1/2 cup pasta cooking water. Drain pasta; return to pot. To same skillet, add onion, oregano, and 1/8 teaspoon freshly ground black pepper. Cook 3 minutes, stirring occasionally. Add garlic; cook 2 to 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. To pasta in pot, add beef mixture and reserved cooking liquid. Heat on medium 2 minutes or until pasta is cooked, stirring often. Serve in shallow bowls; garnish with parsley."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.countryliving.com/food-drinks/recipes/a32930/rigatoni-beef-green-olives-recipe-ghk0112/>