This fiery tortellini is made better with the addition of fresh fish fillets. The whole family will love this dinner!
|1/2 lb||(225 g) Tilapia fillets, cut into bite sized pieces|
|2 tbsp||(30 mL) Olive oil, divided|
|4||Cloves garlic, minced and divided|
|1/2 tsp||(2 mL) Chili flakes, divided|
|1/2 cup||(125 mL) White wine|
|1||(28 oz) Can San Marzano tomatoes|
|1 tbsp||(15 mL) Capers, optional|
|1/2 cup||(125 mL) Freshly chopped basil, divided|
|1 Pkg||(350 g) Olivieri® Rainbow Tortellini|
|2 tbsp||(30 mL) Chopped fresh parsley|
|Salt and pepper|
TOSS tilapia pieces with 1 tbsp (15 mL) olive oil, 2 cloves garlic, and a pinch of chili flakes. Cover and refrigerate for 10-15 minutes.
HEAT remaining oil in a large skillet over medium. Add remaining garlic and chillies. Cook for about 30 seconds and add white wine. Bring to a boil then reduce heat and simmer for 3-4 minutes or until liquid is reduced by half.
CRUSH the tomatoes using your hands; add to the skillet along with the juice. Add half the fresh basil. Bring to a boil again then reduce heat to simmer for 10-12 minutes.
COOK pasta according to the package directions.
ADD tilapia to the tomato sauce along with capers if using. Simmer for 3-4 minutes or until the fish is cooked through. Stirring gently, add remaining basil and parsley. Season with salt and pepper to taste. Drain pasta and serve topped with the tilapia in tomato sauce.
For even more of a kick add a generous dash of sriracha hot sauce before serving.
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