Spanish Spaghetti

We are both feeling like we really overdid it over the holiday with the huge servings at the Southern restaurants, the home cooking at my parents' and all the Chex party mix. So, we decided we need to watch what we are eating a little more or at least watch our servings sizes. My mom had a copy of Cooking Light at home so I grabbed a few recipes from it including this one.

When I read the title of this dish I wasn't too sure but then, when I read the ingredients list I knew it was right up our alley. I changed very little from the original dish other than to cut it in half to serve two & to add more saffron & red pepper flakes. The recipe says the saffron is optional but I feel like it's really the flavor that made this dish stand out & gave it that beautiful golden color. Then again I like saffron quite a bit. I added a little more red pepper flakes simply because it needed a little more of a kick for us.

For the marinara sauce you can you any basic seasoned pasta sauce you like. We used some of the pizza sauce we canned this summer.

Spanish Spaghetti
(adapted slightly from Cooking Light Dec. '09)

4 oz spaghetti
1/2 T olive oil
1 c onion, chopped
1 clove garlic, minced
1/2 t dried oregano
1/4 t celery salt
1/8 - 1/4 t crushed red pepper flakes
1/8 t ground black pepper
1/4 t saffron threads, crushed
4 oz ground beef
1 c marinara sauce
1/4 c pimiento-stuffed olives, sliced
2 T dry sherry
1/2 T capers

Cook pasta according to directions. Drain & set aside.

While the pasta is cooking, heat the olive oil in a large skillet over medium-high heat. Add the onion & cook until softened. Add garlic & cook for 1 more minute. Stir in the oregano, celery salt, red pepper, black pepper & saffron. Crumble in the beef & cook until the beef is cooked through, 4 - 5 minutes. Add the marinara sauce, olives, sherry & capers. Bring to a boil then reduce & let simmer for 10 - 12 minutes. Stir in drained pasta & heat through.

2 servings

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