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

• 8 ounces thin spaghetti
• 1 tablespoon olive oil
• 2 cups onions, chopped
• 2 teaspoons garlic, minced
• 1 teaspoon dried oregano
• 12 teaspoon celery salt
• 14 teaspoon crushed red pepper flakes
• 14 teaspoon fresh ground black pepper
• 14 teaspoon saffron thread, crushed (optional)
• 8 ounces ground beef, extra-lean
• 1 23 cups marinara sauce, low-sodium
• 12 cup pimento stuffed olive, sliced
• 14 cup dry sherry
• 1 tablespoon capers, small
• 14 cup fresh parsley, chopped & divided

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

thin spaghetti, olive oil, onions, garlic, oregano, celery salt, red pepper, ground black pepper, saffron thread, ground beef, marinara sauce, pimento stuffed olive, sherry, capers, fresh parsley

Taken from www.food.com/recipe/spanish-spaghetti-w-pimento-stuffed-olives-zwt-8-482840 (may not work)