Spicy Fish and Olive Spaghetti

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.]

Total Time:
50 min
Prep:
10 min
Inactive:
10 min
Cook:
30 min

Yield:
4 servings
Level:
Easy

NUTRITION INFO
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)
Directions
  • Bring a large pot of water to a boil. Add the spaghetti and cook according to package directions; drain, reserving 1 cup of the pasta water. Toss the spaghetti with some oil and set aside.

  • Add the oil, garlic, 3/4 teaspoon salt and crushed red pepper to a large skillet over medium-high heat. Once the oil begins to shimmer, add the tomatoes, reserved pasta water and oregano; bring to a high simmer and cook until the sauce thickens but is still loose, 12 to 15 minutes.

  • Add the fish and olives and cook, stirring occasionally, until the fish is cooked through and flaky, 3 to 4 minutes. Add the spaghetti and parsley. Toss to combine and divide among four bowls.

  • Copyright 2013 Television Food Network, G.P. All rights reserved


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    This recipe is featured in:

    Healthy Weeknight Dinners