- 8 ounces thin 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
- 1/4 teaspoon crushed saffron threads (optional)
- 8 ounces extra-lean ground beef
- 1 2/3 cups lower-sodium marinara sauce (such as Amy's)
- 2 ounces pimiento-stuffed olives, sliced (about 1/2 cup)
- 1/4 cup dry sherry
- 1 tablespoon capers
- 1/4 cup chopped fresh parsley, divided
- calories 407
- fat 9.3 g
- satfat 2 g
- monofat 4.6 g
- polyfat 0.8 g
- protein 21 g
- carbohydrate 57.1 g
- fiber 4.6 g
- cholesterol 30 mg
- iron 4.9 mg
- sodium 606 mg
- calcium 69 mg
How to Make It
Cook pasta according to package directions, omitting salt and fat; drain.
Heat oil in a large skillet over medium-high heat. Add onion to pan; sauté 4 minutes or until tender. Add garlic; sauté 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.
Add spaghetti to sauce mixture. Cook 2 minutes or until thoroughly heated. Sprinkle with remaining 1 tablespoon parsley.
This recipe originally ran in Cooking Light December, 2009 and was updated for the November, 2012 25th anniversary issue.