Spanish Spaghetti with Olives

INGREDIENTS

8 oz

thin spaghetti

1 tbsp

olive oil

2 cups

chopped onion

2 tsp

minced garlic

1 tsp

dried oregano

1/2 tsp

celery salt

1/4 tsp

crushed red pepper

1/4 tsp

freshly ground black pepper

1/4 tsp

crushed saffron threads (optional)

8 oz

extra-lean ground beef

1 2/3 cups

lower-sodium marinara sauce (such as Amy's)

2 oz

pimiento-stuffed olives, sliced (about 1/2 cup)

1/4 cup

dry sherry

1 tbsp

capers

1/4 cup

chopped fresh parsley, divided