Ingredients
Scale
- 1 large frozen catfish fillet
- 10 ounces whole-grain spaghetti (about 3/4 of a box)
- 3 tablespoons extra-virgin olive oil
- 2 cloves garlic, thinly sliced
- 1 ½ teaspoons salt
- crushed red pepper to-taste
- 5 fresh, whole, plum tomatoes
- 1/2 teaspoon dried oregano
- 1 large frozen catfish fillet
- Kalamata olives to-taste
- 1/2 cup chopped parsley
Instructions
- Begin to thaw frozen catfish beforehand.
- Bring a large pot of water to a boil.
- Salt water with ¾ teaspoon of salt
- Add the spaghetti and cook according to package directions.
- Cut catfish fillets into bite-sized pieces.
- Drain pasta, setting aside 1 cup of the pasta water.
- Toss the spaghetti with oil and set aside.
- Thinly slice 2 cloves of garlic.
- Drain and crush canned tomatoes with a fork.
- Add the oil, garlic, ¾ teaspoon salt and crushed red pepper to a large skillet over medium-high heat.
- Once the oil begins to simmer, add the tomatoes, 1 cup 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.
- Prep Time: 20
- Cook Time: 30