Spanish Spaghetti with Olives
INGREDIENTS
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8 ounces whole wheat 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
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1 teaspoon dried oregano
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½ teaspoon celery salt
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¼ teaspoon crushed red pepper
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¼ teaspoon freshly ground black pepper
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¼ teaspoon crushed saffron threads (optional)
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8 ounces extra-lean ground beef
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1⅔ cups lower-sodium marinara sauce (I used an organic one)
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2 ounces pimiento-stuffed olives, sliced (about ½ cup)
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¼ cup dry sherry
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1 tablespoon capers
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¼ cup chopped fresh parsley, divided
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