Weeknight Dinner: Spanish Spaghetti with Olives

Sam loves this pasta.  I'm always trying new recipes and usually don't like repeating dinners, but I've already made this three times since we've been here.  I pull some sauce out for Jack before I add the olives so his doesn't get too salty.

Sam has his PET scan tomorrow.  Hopefully we'll have results by Friday.  Stay tuned! 

Spanish Spaghetti with Olives

8 oz whole wheat 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
8 ounces extra-lean ground beef
1 2/3 cups low-sodium marinara sauce
1/2 cup sliced pimiento-stuffed olives
1/4 cup dry sherry
1 tablespoon capers
1/4 cup chopped fresh parsley, divided

Cook pasta according to the package directions, leave out the salt and fat, drain.

Heat the oil in a large skillet over medium-high heat.  Add the onion pan and sauté 4 minutes or until tender. Add the garlic and sauté 1 minute.  Stir in the oregano, celery salt, red pepper, black pepper. Crumble beef into pan and cook 5 minutes until beef is browned, stirring to crumble.  Stir in the marinara sauce, olives, sherry, capers, and 3 tablespoons parsley.  Bring to a boil, reduce heat, and simmer 15 minutes.

Add spaghetti to sauce. Cook 2 minutes until thoroughly heated. Sprinkle with remaining 1 tablespoon parsley.

recipe source: Cooking Light, December 2009 (slightly modified)