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

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.

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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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.

That's it — enjoy your meal!

Spicy Fish and Olive Spaghetti

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions