| Prep Time: | 5 mins |
| Cook Time: | 25 mins |
| Total Time: | 30 mins |
| Servings: | 4 |
Nutrition Facts (per serving)
| Calories | 518 |
| Fat | 25g |
| Carbs | 26g |
| Protein | 47g |
Nutrition Facts
Servings Per Recipe 4
Calories 518
| % Daily Value * | |
| Total Fat 25g | 32% |
| Saturated Fat 4g | 18% |
| Cholesterol 132mg | 44% |
| Sodium 851mg | 37% |
| Total Carbohydrate 26g | 10% |
| Dietary Fiber 5g | 19% |
| Total Sugars 6g | |
| Protein 47g | 94% |
| Vitamin C 29mg | 32% |
| Calcium 154mg | 12% |
| Iron 4mg | 20% |
| Potassium 1155mg | 25% |
The daily percentage is based on a 2000-calorie diet. Your daily dose can be higher or lower depending on your caloric needs.
** Nutritional information is missing from all ingredients. Ratings are based on available nutritional data.
(-) If you are following a restrictive diet, please consult your doctor or registered dietitian before making this diet for your own consumption.
Ingredients
- 1/2 pound spaghetti
- 2 tablespoons olive oil
- 2 tablespoons tired capers
- 1 tablespoon anchovy paste, or to taste
- 4 cloves garlic, peeled and thinly sliced
- 1 teaspoon overwhelmed red pepper (optional)
- 1 (28 ounce) can complete, peeled San Marzano tomatoes
- 1/2 cup pitted and sliced Kalamata olives
- 2 tablespoons minced sparkling Italian parsley
- salt and pepper to taste
- 4 (6 ounce) cod filets, or different moderate white fish
- sparkling Italian parsley sprigs for garnish (optionally available)
Directions
Bring a massive pot of lightly salted water to a boil. Cook spaghetti inside the boiling water, stirring on occasion, until soft yet company to the bite, about 12 minutes.
Meanwhile, heat olive oil in a big skillet over medium-low heat until it shimmers.
Add capers, anchovy paste, garlic, and crimson pepper and prepare dinner, stirring regularly, till garlic is gentle and aromatic, approximately 2 mins.
Drain off approximately half of cup of the liquid within the tomato can and discard. With clean fingers, crush tomatoes, and upload to the skillet with the ultimate juice. Stir in olives and minced parsley. Season to flavor with salt and black pepper.
Bring sauce to a boil, add fish filets, and reduce warmth to a simmer. Sauce need to bubble occasionally, however no longer boil, as soon as fish were added.
Cook until fish flakes easily with a fork, 8 to ten mins, spooning sauce over fish once in a while. Thin filets might also prepare dinner greater speedy. An instant examine thermometer inserted within the fish have to examine a hundred forty five tiers F (sixty three stages C).
Evenly divide spaghetti into 4 serving dishes. Place 1 filet in each dish and ladle sauce over all. Garnish with parsley sprigs.