Fish
Spicy Fish and Olive Spaghetti
4 servings
porsjoner10 minutes
aktiv tid50 minutes
total tidIngredienser
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)
Fremgangsmåte
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.
Næringsinnhold
Porsjonsstørrelse
-
Kalorier
420 calorie
Totalt fett
11 g
Mettet fett
2 g
Umettet fett
-
Transfett
-
Kolesterol
30 mg
Natrium
580 mg
Totalt karbohydrater
30 g
Kostfiber
12 g
Totalt sukker
8 g
Protein
24 g
4 servings
porsjoner10 minutes
aktiv tid50 minutes
total tid