SPANISH SPAGHETTI W/PIMENTO-STUFFED OLIVES - ZWT-8

Spanish Spaghetti W/Pimento-Stuffed Olives - Zwt-8 image

Provided by twissis

Categories Vegetable

Time 45m

Yield 4 Entree Servings, 4 serving(s)

Number Of Ingredients 15

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8 ounces thin spaghetti
1 tablespoon olive oil
2 cups onions, chopped
2 teaspoons garlic, minced
1 teaspoon dried oregano
1/2 teaspoon celery salt
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon fresh ground black pepper
1/4 teaspoon saffron thread, crushed (optional)
8 ounces ground beef, extra-lean
1 2/3 cups marinara sauce, low-sodium
1/2 cup pimento stuffed olive, sliced
1/4 cup dry sherry
1 tablespoon capers, small
1/4 cup fresh parsley, chopped & divided

Steps:

Cook pasta according to pkg directions (Omit salt & fat). Drain.
Heat oil in a lrg skillet over med-high heat. Add onion & sauté 4 min or until tender. Add garlic & sauté 1 minute. Stir in oregano, celery salt, red pepper, black pepper & saffron (if desired).
Crumble beef into pan. Cook 5 min or until beef is browned, stirring to further crumble the beef. Stir in marinara sauce, olives, sherry, capers & 3 tbsp parsley. Bring to a boil, reduce heat & simmer 15 minutes.
Add cooked spaghetti to sauce mixture. Cook 2 min or until thoroughly heated. Sprinkle w/remaining 1 tbsp parsley to serve.