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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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