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.

Source Recipe from the awesome website  Brit.co