spicy fish and olive spaghetti

Spicy Fish and Olive Spaghetti

Fish Recipes

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This easy weeknight dinner is loaded with fiber and protein and feeds a family of four with just one 8-ounce piece of fish. And thanks to the whole-grain pasta, this 420-calorie-per-person dish is satisfying as well as economical.

Cooking Ingredients

    • 10 ounces whole-grain spaghetti (about 3/4 of a box)
    • 2 tablespoons extra-virgin olive oil, plus more for tossing
    • 2 cloves garlic, thinly sliced
    • Kosher salt
    • Pinch crushed red pepper
    • One 28-ounce can no-salt-added whole plum tomatoes, crushed by hand
    • 1/2 teaspoon dried oregano
    • 1 large (8-ounce) tilapia fillet, cut into 3/4-inch pieces
    • 10 kalamata olives, quartered
    • 1/2 cup loosely packed chopped parsley (about 1/2 bunch)

Cooking Direction

    1. Heat an enormous pot of water to the point of boiling. Add the spaghetti and cook as indicated by bundle headings; channel, saving 1 cup of the pasta water. Throw the spaghetti with a few oil and put away.
    2. Add the oil, garlic, 3/4 teaspoon salt and squashed red pepper to an enormous skillet over medium-high intensity. When the oil starts to shine, add the tomatoes, held pasta water and oregano; bring to a high stew and cook until the sauce thickens yet is still free, 12 to 15 minutes.
    3. Add the fish and olives and cook, blending at times, until the fish is cooked through and flaky, 3 to 4 minutes. Add the spaghetti and parsley. Throw to join and split between four dishes.