Spicy Fish and Olive Spaghetti Recipe

Name: Spicy Fish and Olive Spaghetti
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

1
Bring a large pot of water to a boil.
2
Add the spaghetti and cook according to package directions; drain, reserving 1 cup of the pasta water.
3
Toss the spaghetti with some oil and set aside.
4
Add the oil, garlic, 3/4 teaspoon salt and crushed red pepper to a large skillet over medium-high heat.
5
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.
6
Add the fish and olives and cook, stirring occasionally, until the fish is cooked through and flaky, 3 to 4 minutes.
7
Add the spaghetti and parsley.
8
Toss to combine and divide among four bowls.

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 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, and more.

Yes, Spicy Fish and Olive Spaghetti falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spicy Fish and Olive Spaghetti

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