SPANISH SPAGHETTI WITH OLIVES

SPANISH SPAGHETTI WITH OLIVES image

Categories Pasta

Yield 4 servings

Number Of Ingredients 11

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8 ounces thin spaghetti $
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1 tablespoon olive oil $
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2 cups chopped onion $
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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 $
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1/4 teaspoon crushed saffron threads (optional) 8 ounces extra-lean ground beef $
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1 2/3 cups lower-sodium marinara sauce (such as Amy's) 2 ounces pimiento-stuffed olives, sliced (about 1/2 cup) 1/4 cup dry sherry 1 tablespoon capers 1/4 cup chopped fresh parsley, divided

Steps:

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.