Spicy Pasta With Tilapia
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 435 calorie
- Total Fat
- 9 grams
- Saturated Fat
- 1 grams
- Cholesterol
- 28 milligrams
- Sodium
- 71 milligrams
- Carbohydrates
- 63 grams
- Dietary Fiber
- 13 grams
- Protein
- 24 grams
- Total: 35 min
- Prep: 15 min
- Cook: 20 min
Ingredients
1/2 pound tilapia fillets, cut into small chunks
2 tablespoons extra-virgin olive oil
3 cloves garlic, chopped
1/2 to 3/4 teaspoon red pepper flakes
1/2 cup dry white wine
1 28-ounce can San Marzano tomatoes, crushed by hand
1/2 cup chopped fresh basil, plus more for topping
Kosher salt
10 ounces multigrain spaghetti
2 tablespoons chopped fresh parsley
Directions
- Toss the tilapia, 1 tablespoon olive oil, 1 teaspoon of the garlic and 1/4 teaspoon red pepper flakes in a medium bowl. Cover and refrigerate.
- Heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Add the remaining garlic and 1/4 to 1/2 teaspoon red pepper flakes and cook, stirring, until the garlic starts to soften, about 30 seconds. Add the wine and simmer until reduced by half, about 3 minutes. Add the tomatoes, 1/4 cup basil and 1/2 cup water. Bring to a boil and cook, stirring occasionally, until the sauce is slightly thickened, about 12 minutes.
- Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook as the label directs.
- When the pasta is almost done, add the tilapia to the skillet with the tomato sauce and simmer, stirring gently, until just cooked through, about 3 minutes. Stir in the parsley and the remaining 1/4 cup basil; season with salt. Drain the pasta and add it to the sauce. Divide among bowls and top with more basil.