Spanish Spaghetti With Olives

• 8 ounces thin spaghetti $
• Click to see savings
• 1 tablespoon olive oil $
• Click to see savings
• 2 cups chopped onion $
• Click to see savings
• 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 $
• Click to see savings
• 1/4 teaspoon crushed saffron threads (optional) 8 ounces extra-lean ground beef $
• Click to see savings
• 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

1. 1. Cook pasta according to package directions, omitting salt and fat; drain.
2. 2. Heat oil in a large skillet over medium-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 tablespoons parsley. Bring to a boil; reduce heat, and simmer 15 minutes.
3. 3. Add spaghetti to sauce mixture. Cook 2 minutes or until thoroughly heated. Sprinkle with remaining 1 tablespoon parsley.

thin spaghetti , savings, olive oil , savings, onion , savings, garlic, savings, saffron threads, savings, lower

Taken from www.epicurious.com/recipes/member/views/spanish-spaghetti-with-olives-51335231 (may not work)