Umami
Umami
  • Recipes
  • Groceries
  • Meals
  • Links
  • Home

    Chrome Extension

    Fish

    Spicy Fish and Olive Spaghetti

    4 servings

    porcje

    10 minutes

    czas aktywny

    50 minutes

    całkowity czas
    Zacznij Gotować

    Składniki

    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)

    Wskazówki

    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.

    Wartości Odżywcze

    Wielkość Porcji

    -

    Kalorie

    420 calorie

    Tłuszcz Całkowity

    11 g

    Tłuszcz Nasycony

    2 g

    Tłuszcz Nienasycony

    -

    Tłuszcz Trans

    -

    Cholesterol

    30 mg

    Sód

    580 mg

    Węglowodany Całkowite

    30 g

    Błonnik Pokarmowy

    12 g

    Cukry Całkowite

    8 g

    Białko

    24 g

    4 servings

    porcje

    10 minutes

    czas aktywny

    50 minutes

    całkowity czas
    Zacznij Gotować

    Gotowy, aby zacząć gotować?

    Zbieraj, dostosowuj i udostępniaj przepisy z Umami. Na iOS i Androida.

    Download Umami on the App StoreGet Umami on Google Play
    © Strange Quark • Warunki • Prywatność • FAQ

    • Make primary photo
    • Delete photo

    Składniki

    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)

    Wskazówki

    1

    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.

    2

    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.

    3

    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.