Spaghetti Fish Supper Food

SPICY FISH AND OLIVE SPAGHETTI

Spicy Fish and Olive Spaghetti image

This easy weeknight dinner is loaded with fiber and protein and feeds a family of four with just one 8-ounce piece of fish. And thanks to the whole-grain pasta, this 420-calorie-per-person dish is satisfying as well as economical.

Provided by Food Network Kitchen

Categories main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 10

Ingredients

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)

Steps:

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.

Nutrition Facts : Calories 420 calorie, Fat 11 grams, SaturatedFat 2 grams, Cholesterol 30 milligrams, Sodium 580 milligrams, Carbohydrate 30 grams, Fiber 12 grams, Protein 24 grams, Sugar 8 grams

SPAGHETTI WITH FISH AND VEGETABLES: CIAMBOTTA

Spaghetti With Fish and Vegetables: Ciambotta image

The recipe is from Mario Batali and it was my first time trying out one of his recipes. It turned out great and my husband said he prefered it to my puttanesca sauce. The ingredients are simple and it is easy to make. I highly recommend using fresh italian parsley since the ingredients are so simple it makes a huge difference. I bought a large bunch of the herb (enough for a couple of dishes) for only 70 cents. So it is certainly affordable enough to just snag some fresh on your way through the produce section. The photo is actually my own and I apologise for the lower quality. I almost forgot to take a photo altogether (and luckily remember at the last moment.) Funny thing is I left the spaghetti making to my husband, and instead of making a pound of pasta he made a pound and a half... so we had WAY too much spaghetti. Which is why the photo isn't going to be an exact match to what would come about if you only use a pound. It's okay I still love him!

Provided by Maiden77

Categories Spaghetti

Time 40m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

1 medium onion, coarsely chopped
3 garlic cloves, crushed and sliced
3 tablespoons extra-virgin olive oil, plus more for drizzling
2 bunches Italian parsley, coarsely chopped to yield 1/2 cup
tomatoes, coarsely chopped (I just used diced canned)
1 green bell pepper, cored and thinly sliced (I used yellow since I hate green peppers)
1/2 teaspoon red pepper flakes
1 teaspoon salt, plus more for seasoning
1 1/2 cups water
1/2 cup dry white wine
salt and pepper
2 lbs white-fish steaks (such as rock fish, mullet, haddock, halibut, cod, or snapper)
1 lb spaghetti
black pepper, freshly ground

Steps:

In a large saucepan over medium heat, gently saute onion and garlic in oil until vegetables soften, about 10 minutes. Stir all but 2 tablespoons of the parsley into the vegetables, then add the tomatoes, green pepper, pepper flakes, and 1 teaspoon salt, stirring to mix well. Cover and cook over low heat for 20 minutes.
Add water and wine and bring to a simmer. Adjust seasoning with salt and pepper. Put the fish steaks into the saucepan, covering with the sauce. Cook 15 minutes, or until fish is cooked through. Remove the fish to a plate using a slotted spoon. Set aside.
Bring sauce to a boil and reduce until it coats the back of a spoon, removing any fish bones or skin you find. Flake the cooked fish flesh and return to the reduced sauce. Cook for 5 minutes to meld flavors, then remove from heat and set aside.
Bring 6 quarts of water to a boil over high heat and add 2 tablespoons salt.
Add the spaghetti to the boiling water and cook until tender, yet al dente, about 7 to 8 minutes. Drain and add to the sauce.
Cook over high heat 45 seconds, then divide evenly among 6 heated pasta bowls, sprinkle with remaining parsley, drizzle with oil, and serve immediately.

Nutrition Facts : Calories 859.1, Fat 45.7, SaturatedFat 15.9, Cholesterol 102.8, Sodium 497.9, Carbohydrate 60.6, Fiber 3.1, Sugar 2.8, Protein 44.8

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