Name: Spanish Spaghetti with Olives
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 8 ounces whole wheat thin spaghetti*; 1 tablespoon olive oil; 2 cups chopped onion; 2 teaspoons minced garlic; 1 teaspoon dried oregano; ½ teaspoon celery salt; ¼ teaspoon crushed red pepper; ¼ teaspoon freshly ground black pepper; ¼ teaspoon crushed saffron threads (optional); 8 ounces extra-lean ground beef; 1⅔ cups lower-sodium marinara sauce (I used an organic one); 2 ounces pimiento-stuffed olives, sliced (about ½ cup); ¼ cup dry sherry; 1 tablespoon capers; ¼ cup chopped fresh parsley, divided