Spanish Spaghetti

Makes 6 servings. Per serving: 330 calories, 7 g total fat (1.5 g saturated fat), 54 g carbohydrate, 16 g protein, 10 g dietary fiber, 490 mg sodium.


  • 1 Tbsp. extra virgin olive oil
  • 2 medium yellow onions chopped
  • 1 large stalk celery cut into 1/4-inch pieces
  • 5 cloves garlic minced
  • 1/4 cup chopped sun-dried tomatoes
  • 8 oz. ground turkey lean ground beef may be substituted
  • 2 14.5 oz. cans no salt added diced tomatoes
  • 2 6 oz. cans tomato paste
  • 1/2 cup water
  • 1/4 tsp. red pepper flakes or to taste
  • Salt and ground black pepper to taste
  • 1 tsp. dried oregano
  • 1/4 tsp. crushed saffron threads optional*
  • 1/3 cup pimento stuffed queen olives coarsely chopped (black olives may be substituted)
  • 2 tsp. capers rinsed
  • 1/4 cup chopped fresh parsley divided
  • 8 oz. whole-wheat angel hair pasta


  1. In large pot, heat oil over medium-high heat. Add onions and celery and sauté for 4 minutes. Add garlic and sun dried tomatoes and sauté 2 minutes. Add turkey and sauté 6-8 minutes, until thoroughly cooked and beginning to brown.
  2. Stir in diced tomatoes and tomato paste. Add water - use less for thicker sauce. Mix gently until well combined.
  3. Sprinkle in red pepper, salt, pepper, dried oregano, saffron, olives, capers and half the parsley. Cover and bring to a boil.
  4. Uncover and reduce heat and let sauce simmer for at least 15 minutes, stirring gently and fairly frequently. Meanwhile, cook paste al dente according to package instructions. Set aside.
  5. Either add pasta to sauce and combine or rinse pasta with hot water and place on serving dishes and top with sauce. Sprinkle with remaining parsley. Serve.