Spanish Spaghetti With Olives

• 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 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. 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; 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. Add spaghetti to sauce mixture. Cook 2 minutes or until thoroughly heated. Sprinkle with remaining 1 tablespoon parsley.
4. This recipe originally ran in Cooking Light December, 2009 and was updated for the November, 2012 25th anniversary issue.

thin spaghetti, olive oil, onion, garlic, oregano, celery salt, red pepper, freshly ground black pepper, saffron threads, extralean ground beef, lower, pimiento, sherry, capers, fresh parsley

Taken from www.myrecipes.com/recipe/spanish-spaghetti-with-olives (may not work)