Spaghetti with Tilapia and Greek Olives

by Hilary Gauntt on October 27, 2017

I always have an eye out for ways to use readily available and inexpensive tilapia, and this recipe is both easy to prepare and so tasty! A can of whole tomatoes is simmered with garlic and herbs, then add the fish which cooks in minutes along with the olives. Toss with wholegrain spaghetti and you have a healthy and appealing dinner.

10 oz. wholegrain spaghetti

2 T. extra virgin olive oil + more for tossing

2 cloves garlic, thin sliced

Kosher salt

pinch crushed red pepper

28 oz. can whole plum tomatoes, crushed by hand

1/2 t. dried oregano

1 large 8 oz. tilapia filet, cut into 3/4 inch pieces

10 Kalamata olives, quartered

1/2 cup loose packed chopped parsley

Boil water, and cook pasta to package directions. Drain and reserve one cup pasta water. Toss spaghetti with some oil and set aside.

Add oil, garlic, salt and red pepper to large skillet over high medium heat. Add tomatoes with juices, pasta water and oregano.(Be careful of spattering.) Bring to a high simmer and cook until it thickens, 12-15 minutes. Add the fish and olives and cook, stirring occasionally until fish is cooked through and flaky, 3 to 4 minutes. Add pasta and parsley. Toss and divide into 4 bowls.
Note: I used a heavier hand with the red pepper, oregano, and parsley; and doubled the tilapia. Leftovers were great in the microwave!

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