Spanish Spaghetti with Olives

Found on MyRecipes

Yield: 4 servings (serving size: about 1 3/4 cups)

Ingredients

• 8  ounces  thin spaghetti
• 1  tablespoon  olive oil
• 2  cups  chopped onion
• 2  teaspoons  minced garlic
• 1  teaspoon  dried oregano
• 1/2  teaspoon  celery salt
• 1/4  teaspoon  crushed red pepper
• 1/4  teaspoon  freshly ground black pepper
• 1/4  teaspoon  crushed saffron threads (optional)
• 8  ounces  extra-lean ground beef
• 1 2/3  cups  marinara sauce
• 1/2  cup  sliced pimiento-stuffed olives
• 1/4  cup  dry sherry
• 1  tablespoon  capers
• 1/4  cup  chopped fresh parsley, divided

Preparation

1. Cook pasta according to package directions, omitting salt and fat; drain.

2. Heat oil in a large skillet over medium-high heat. Add onion to pan; sauté 4 minutes or until tender. Add garlic; sauté 1 minute. Stir in oregano, celery salt, red pepper, black pepper, and saffron, if desired. Crumble beef into pan; cook 5 minutes or until beef is browned, stirring to crumble. Stir in marinara sauce, olives, sherry, capers, and 3 tablespoons parsley. Bring to a boil; reduce heat, and simmer 15 minutes.

3. Add spaghetti to sauce mixture. Cook 2 minutes or until thoroughly heated. Sprinkle with remaining 1 tablespoon parsley.