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Spicy Tilapia with Linguine
1/2 pound tilapia fillets, cut into small chunks 2 tablespoons extra-virgin olive oil 3 teaspoons minced garlic 1/2 teaspoon red pepper flakes 1/2 cup dry white wine 1/2 cup water 1 28-ounce can crushed tomatoes 1/2 cup chopped fresh basil 10 ounces linguine, cooked al dente Salt and pepper to taste
Place the tilapia in a medium bowl. Whisk together 1 tablespoon olive oil, 1 teaspoon minced garlic and 1/4 teaspoon red pepper flakes and pour over the tilapia. Cover and refrigerate. In a large nonstick deep skillet, heat the remaining 1 tablespoon olive oil over medium heat. Add 2 teaspoons minced garlic and 1/4 to 1/2 teaspoon red pepper flakes and cook, stirring, until the garlic softens.
Add the wine and simmer for about 3 minutes Next, add the crushed tomatoes, 1/4 cup basil, and 1/2 cup water.
Stir until combined and bring mixture to a boil. Cook until sauce is slightly thickened, stirring occasionally, about 15 minutes. Add the tilapia to the skillet with the tomato sauce and simmer, stirring gently, until just cooked through about 3 minutes.
Season to taste with salt and pepper. Add the cooked pasta and 1/4 cup basil to pan and toss to coat. Divide among bowls and top with more basil.