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    Spicy Fish and Olive Spaghetti

    50 mins to make • Serves 4


    1 (8-ounce) tilapia fillet, cut into 3/4-inch pieces, large


    2 cloves Garlic
    1/2 tsp Oregano, dried
    1/2 cup Parsley, loosely packed
    1 28-ounce can Plum tomatoes, no-salt-added whole


    10 Kalamata olives

    Pasta & Grains

    10 oz Spaghetti, whole-grain

    Baking & Spices

    1 Kosher salt
    1 Pinch Red pepper

    Oils & Vinegars

    2 tbsp Olive oil, extra-virgin
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