SPICY FISH AND OLIVE SPAGHETTI

Ingredients:

• 125g low calorie Slendier Spaghetti
• 1 teaspoon extra-virgin olive oil (7g)
• 2 cloves garlic, thinly sliced
• 100g plum tomatoes, crushed by hand
• 1/2 teaspoon dried oregano
• 150g white fish, cut into 3/4-inch pieces
• 30g olives, quartered
• 20g parsley, chopped
• 50ml water
• Salt and pepper to taste

Instructions:

1. Cook the spaghetti according to package directions.
2. Add the oil, garlic, salt and crushed red pepper to a large skillet over medium-high heat. Once the oil begins to heat, add the tomatoes, 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.
4. Toss well and serve.

Nutrition Facts:

• Calories: 272 Cal
• Protein: 33.2g
• Carbs: 16g
• Fat: 11.6g