Spaghetti in spicy sauce with fish and olives

Ingredients:

• 280g whole grain spaghetti (about a third of the package)
• 2 tbsp extra-virgin olive oil + extra for spaghetti
• 2 cloves garlic, thinly sliced
• A pinch of red pepper flakes
• 1 can (800g) canned whole plum tomatoes, unsalted, crushed by hand
• 0.5 tsp dried oregano
• 1 large tilapia fillet (220g), cut into 2cm pieces.
• 10 kalamata olives, quartered
• 0.5 cups loosely packed fresh parsley (about half a bunch)

Preparation:

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 cooking water. Toss the spaghetti with a little olive oil and set aside.
2. In a large skillet over medium heat, heat the olive oil, garlic, 3/4 teaspoon salt, and red pepper flakes. Once the oil shimmers, add the tomatoes, reserved pasta water, and oregano; bring to a simmer and cook until the sauce has thickened but is still pourable, 12 to 15 minutes.
3. Add the fish and olives and cook, stirring occasionally, until the fish is cooked through, 3-4 minutes. Add the spaghetti and parsley. Toss to distribute evenly and divide among four plates.