Spicy Fish and Olive Spaghetti

Ingredients

• 10 ounces whole-grain spaghetti (about 3/4 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
• 1/2 teaspoon dried oregano
• 1 large (8-ounce) tilapia fillet, cut into 3/4-inch pieces
• 10 kalamata olives, quartered
• 1/2 cup loosely packed chopped parsley (about 1/2 bunch)

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