Pantry Recipe: Spanish Spaghetti with Olives

I'm not like the majority of Americans who can easily cook out of their pantries. We don't buy a lot of dry goods, canned goods, or much of anything good that is stored in the pantry (except chocolate, mmm). Cooking magazines and shows always seem to come up with these "quick and easy" recipes using all sorts of things found in the average pantry - I would have to stock up to make such dishes. Hence my surprise, when I had everything on hand for the following recipe...PLUS (big plus) it is pasta, which I like to incorporate into the weekly menu!

Here are the details, adapted slightly from the original here:

Ingredients:
8 oz thin spaghetti
1 tbsp olive oil
2 cups chopped onion (I used sweet yellow)
1 tbsp minced garlic
1/4 tsp crushed red pepper
1/4 tsp black pepper
1/4 tsp crushed saffron threads
1/2 tsp oregano (optional)
1/2 pound lean ground beef (I used sirloin)
1/2 cup sliced green olives (we bought them from a local olive bar, but jarred will do0
1/4 cup dry sherry
1 heaping tbsp capers
1 2/3 cups marinara sauce (we bought the most basic WF brand)
1/4 cup parsley, divided and to taste

Start by putting your water on to boil.

Heat the olive oil in the pan over medium high heat - adding the onions and cooking for about 4 minutes. Add the garlic, cook for 1 minute. Stir in the spices and add the beef to the pan. Brown the beef, approximately 5 minutes, stir to crumble as it browns.

Stir in the marinara sauce, sherry, olives, capers and about 1/2 of the parsley. Let the sauce come to a boil, then reduce the heat to low and simmer for about 10 minutes. Once your pasta is al dente, strain and add to the sauce mixture. If the pasta is done first, add to the sauce at the very end and let the pasta warm up, approximately 2-3 minutes. Garnish with remaining parsley and a touch of cheese (the cheese adds a nice saltiness).

Technically, this is for 4 servings, however ours was more like 3 1/4. My suggestion would be to serve alongside a salad or another vegetable if you need/want to feed four. Calories are minimal for this dish at 445 per serving (based on 4) so I think - eat up!