Spicy Wild Alaska Pollock with Pasta
Fast, delicious and loaded with both protein and fiber, here’s a great weeknight Alaskan Pollock pasta dish, perfect for a family dinner. Use either a can of diced tomatoes, or a can of whole tomatoes broken up in the skillet. You can also sub in whole grain or gluten free pasta for the dried semolina spaghetti. Mangia!
Per Serving: 490 calories; 14g fat; 71g carbohydrates; 23g protein; 35mg cholesterol; 1360mg sodium
*This information is calculated. Data is based on laboratory analysis, information from ingredient suppliers and USDA Standard Reference values. This information is believed to be accurate, but no warranty is implied.’
- 12 oz Spaghetti Noodles
- 3 Tablespoon Extra Virgin Olive Oil
- 2 Garlic Cloves (peeled and smashed)
- 1 28 oz can Diced Tomatoes
- Salt & Ground Black Pepper (to taste)
- 2 Pinches Crushed Red Pepper Flakes
- 1/3 Cup Kalamata Olives, chopped
- Parmesan Cheese (Grated)
- Fresh Basil Leaves
- 8 Ounce Fresh Basil Leaves
(For best results prepare using frozen fillets)
Cook pasta until al dente. Drain well and keep warm.
At the same time: heat olive oil in a large skillet over medium-high heat. Add garlic and cook until golden.
Carefully (to avoid splattering) add diced tomatoes to skillet. Add salt, black pepper, red pepper flakes and olives; simmer until reduced and flavorful, about 10-15 minutes.
Stir in Skillet Cuts and heat until cooked through, stirring a few times, about 3-5 minutes.
Divide pasta between serving dishes. Top with sauce, sprinkle with Parmesan and top with torn basil pieces and serve.
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