Description
This Spicy Tilapia recipe features tender chunks of tilapia cooked in a flavorful tomato and basil sauce with a kick of red pepper flakes, served over bucatini pasta. It’s a quick and delicious meal perfect for weeknights, combining the mild, flaky fish with a robust, slightly spicy tomato sauce made from canned San Marzano tomatoes and fresh basil.
Ingredients
Scale
Fish Marinade
- 1 pound tilapia fillets, cut into small chunks
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon minced garlic
- ¼ to ½ teaspoon red pepper flakes
Sauce
- 1 tablespoon extra-virgin olive oil
- 1 shallot, diced
- 1 teaspoon minced garlic
- ¼ to ½ teaspoon red pepper flakes
- ½ cup dry white wine
- 15 ounces canned diced tomatoes
- 28 ounces canned San Marzano tomatoes, crushed by hand
- ½ cup chopped fresh basil, divided
- ½ cup water
Pasta
- 10 ounces bucatini pasta, cooked al dente
- Salt to taste
Instructions
- Marinate the tilapia: In a medium bowl, combine the tilapia chunks with 1 tablespoon olive oil, 1 teaspoon minced garlic, and ¼ to ½ teaspoon red pepper flakes. Toss gently to coat the fish evenly. Cover and refrigerate while preparing the sauce to allow flavors to meld.
- Sauté aromatics: Heat the remaining 1 tablespoon olive oil in a large Dutch oven over medium heat. Add the diced shallot, 1 teaspoon minced garlic, and ¼ to ½ teaspoon red pepper flakes. Cook, stirring frequently, until the shallots and garlic soften and become fragrant, about 2 to 3 minutes.
- Deglaze with wine: Pour in the dry white wine and let it simmer for approximately 3 minutes, or until reduced by half. This step intensifies the flavor and adds depth to the sauce.
- Prepare the tomato sauce: Stir in the canned diced tomatoes, crushed San Marzano tomatoes, ¼ cup chopped fresh basil, and ½ cup water. Bring the mixture to a boil, then reduce heat and simmer, stirring occasionally, until the sauce slightly thickens, about 15 minutes.
- Cook the tilapia in the sauce: Add the marinated tilapia pieces to the simmering tomato sauce. Gently stir and cook until the fish is just cooked through, about 3 minutes. Season the sauce with salt according to your taste preferences.
- Toss with pasta and serve: Add the cooked bucatini pasta and the remaining ¼ cup chopped basil to the pot. Toss gently to coat the pasta evenly with the sauce. Divide the pasta among bowls, garnish with extra basil leaves, and optionally sprinkle additional crushed red pepper flakes for added heat. Serve immediately.
Notes
- Adjust the red pepper flakes to your preferred spice level, starting with less and adding more if desired.
- Use fresh basil for the best flavor; if unavailable, dried basil can be substituted but use sparingly.
- Ensure the pasta is cooked al dente to maintain texture after tossing with the sauce.
- San Marzano tomatoes contribute a sweeter, richer tomato flavor but can be substituted with other good-quality canned tomatoes if needed.
- This recipe works well with other mild white fish if tilapia is unavailable.
