Spanish Spaghetti with Olives

• 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
• 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 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.