SPICY FISH AND OLIVE SPAGHETTI

Spicy Fish and Olive Spaghetti image

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.

Provided by Food Network Kitchen

Categories main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 10

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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)

Steps:

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.

Nutrition Facts : Calories 420 calorie, Fat 11 grams, SaturatedFat 2 grams, Cholesterol 30 milligrams, Sodium 580 milligrams, Carbohydrate 30 grams, Fiber 12 grams, Protein 24 grams, Sugar 8 grams