Spanish-Style Spaghetti

When I'm on my own for dinner, I usually resort to a casserole or spaghetti. It's quick, usually pretty flavorful, and makes a large quantity that can be used for leftovers. This Spanish-Style Spaghetti looked pretty appealing, so I thought I would give it a shot. I also had my reasons for trying to find a quick recipe that incorporated saffron, a spice that I have had sitting in my pantry for about two months without any use. The verdict? Just so-so. It actually had a very pizza-like taste to it, just on pasta. Decent, and very filling, but I doubt I will use this as another go-to for a weeknight meal. I did sub in black olives for the green ones recommended in the recipe, just because I prefer the black olives. Surprisingly, the crushed red peppers got lost in this recipe and did not provide much of a heat profile.

(Also, I cannot get a decent shot of spaghetti without it looking like the Flying Spaghetti Monster. Deal with it.)