Spanish Spaghetti with Olives

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 1 tablespoon capers 
• 0.5 teaspoon celery salt 
• 0.3 teaspoon pepper red crushed
• 0.3 cup cooking sherry dry
• 8 ounces extra-lean ground beef 
• 0.3 cup parsley fresh divided chopped
• 2 teaspoons garlic minced
• 1.7 cups lower-sodium marinara sauce (such as Amy's)
• 1 tablespoon olive oil 
• 2 cups onion chopped
• 1 teaspoon oregano dried
• 0.5 cup pimiento-stuffed olives sliced
• 8 ounces pasta like spaghetti thin

Equipment

• frying pan

Directions

1. Cook pasta according to package directions, omitting salt and fat; drain.
2. Heat oil in a large skillet over medium-high heat.
3. Add onion to pan; saut 4 minutes or until tender.
4. Add garlic; saut 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.
5. Add spaghetti to sauce mixture. Cook 2 minutes or until thoroughly heated.
6. Sprinkle with remaining 1 tablespoon parsley.