Spanish Spaghetti with Olives

By AbbyIvie

From Cooking Light

Ingredients

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

Preparation

Step 1

1. Cook pasta according to package directions

2. Heat oil in a large skillet over med-high heat. Add onion to pan; saute 4 minutes or until tender. Add garlic; saute 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 tbsp 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 tbsp parsley.