Spicy Fish and Olive Spaghetti

I am a retired photographer living in Maine next door to family and grand daughters. My hobby is cooking vegetarian and enjoy experimenting in "veganizing" meat dishes. I grow as much veges as I can.

10 ounces whole-grain spaghetti (about ¾ of a box)

2 tablespoons extra-virgin olive oil, plus more for tossing

2 cloves garlic, thinly sliced

Kosher salt

Pinch crushed red pepper

One 28-ounce can no-salt-added whole plum tomatoes, crushed by hand

½ teaspoon dried oregano

1 large (8-ounce) tilapia fillet, cut into ¾-inch pieces

10 kalamata olives, quartered

½ cup loosely packed chopped parsley (about ½ bunch)

Directions at foodnetwork.com

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