Pasta and new flavors

I know, if you were/are a frequent reader, I'm sure you are quite shocked, to blog updates on the same day!  I'm trying here people!

So for my post #2 (or #1 as you read down) is yet another recipe from Cooking Light.  I get a lot of inspiration from them, I'm so glad Bear bought me a subscription for Christmas. Thank you Bear!  It's pasta with a "Spanish flair".  Two things I love, pasta and olives and this recipe combines them both!  Bear even ate it and I wanted to shout out on the deck "Thank you Cooking Light editors!"  I'm always excited when he eats something I make that he may not necessarily like.  Even better about this recipe, it takes just about 30 minutes to make.  I like those quick easy meals, especially during the week.  Serves 4 and again for my WW pals, this is 9 points per serving (serving size 1 1/4 cups)

Spanish Spaghetti with Olives (From Cooking Light, December 2009)

1 box thin spaghetti

2 tsp. olive oil (I changed it from 1 tbsp. to 2 tsp and used cooking spray.  That way, I got the oil in but also saved on the calorie count and WW point count)

2 cups chopped onion
2 tsp. minced garlic
*Note-the following are the measurements from CL, I, of course, eyeballed it all, so I could have used a little more, a little less, it's how I roll. LOL*
1 tsp dried oregano
1/2 tsp celery salt
1/4 tsp crushed red pepper
1/4 tsp black pepper
1/4 crushed saffron threads - No, I didn't use this because saffron is EXPENSIVE. One day, I will have the $18 to buy a small jar of this wonderful spice, until then, i don't use it.  CL also realizing this put it as "optional" in their original recipe as well.
1 lb. lean ground beef (I splurged and used 90% lean)
1 2/3 cups marinara sauce (I had leftover sauce of my own and used that)
1/2 cup pimento stuffed olives - I didn't have any, so I used black olives
1/4 cup dry sherry - I didn't have cooking sherry BUT I did have chicken broth, so I swapped that out. Came out just as wonderful
1 tbsp. capers
1/4 cup parsley (I didn't have any so I didn't use it)

1.  Start the water for the pasta and cook according to the box directions.
2.  Heat skillet on med-high heat.  Heat oil and cooking spray and add onion.  Saute onion for 4 minutes or until tender and then add the garlic.  Stir until fragrant.  Next add oregano, celery salt, red pepper and black pepper (saffron as well if using).  Crumble beef into pan and cook for 5 minutes, until browned and crumbled.  Now add marinara sauce, olives, chicken broth (sherry) and capers (parsley too if using).  Bring everything to a boil and then reduce the hit to simmer for 15 minutes.
3.  Drain pasta and add meat sauce to the pasta. Combine together until all coated and then add to large pasta bowl.

This dish was delicious.  I think even adding a bit of parm cheese or asiago cheese would set it over the top.  I wouldn't add any salt because the olives and capers are salty as is. Also, if using chicken broth, try to use the low-sodium kind.  OR if you can find the low-sodium, fat free kind, use that!

Bon appetite!