Spaghetti in spicy sauce with fish and olives
Votes: 1
Time: 50 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 420, total fat 11 G., saturated fats 2 G., proteins 24 G., carbohydrates 30 G., fiber 12 G., cholesterol 30 mg, sodium 580 mg, sugar 8 G.
Calories 420, total fat 11 G., saturated fats 2 G., proteins 24 G., carbohydrates 30 G., fiber 12 G., cholesterol 30 mg, sodium 580 mg, sugar 8 G.
With a plate of this wonderful pasta with fish and olives in front of you, it's hard to believe how budget-friendly it is. Just 200 grams of tilapia fillet is enough to make a delicious Italian-style dinner for a family of four. The sliced fish cooks instantly, so you won't have to spend a long time at the stove, which is perfect for a weeknight after work. The pasta is filling and healthy, rich in protein and fiber, thanks to the whole-grain spaghetti, herbs, and tomatoes.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 280g whole grain spaghetti (about a third of the package)
- 2 tbsp extra-virgin olive oil + extra for spaghetti
- 2 cloves garlic, thinly sliced
- A pinch of red pepper flakes
- 1 can (800g) canned whole plum tomatoes, unsalted, crushed by hand
- 0.5 tsp dried oregano
- 1 large tilapia fillet (220g), cut into 2cm pieces.
- 10 kalamata olives, quartered
- 0.5 cups loosely packed fresh parsley (about half a bunch)
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Recipes with similar ingredients: spaghetti pasta, tilapia, plum tomatoes, Kalamata olives, red pepper flakes, parsley, oregano
Cooking the dish according to the recipe:
- Bring a large pot of water to a boil. Add the spaghetti and cook according to package directions; drain, reserving 1 cup of the cooking water. Toss the spaghetti with a little olive oil and set aside.
- In a large skillet over medium heat, heat the olive oil, garlic, 3/4 teaspoon salt, and red pepper flakes. Once the oil shimmers, add the tomatoes, reserved pasta water, and oregano; bring to a simmer and cook until the sauce has thickened but is still pourable, 12 to 15 minutes.
- Add the fish and olives and cook, stirring occasionally, until the fish is cooked through, 3-4 minutes. Add the spaghetti and parsley. Toss to distribute evenly and divide among four plates.
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