Quick Tilapia Fettuccine Puttanesca
Italian-Dressed Crunchy Side Salad
Cooking time
15 minutes
Servings
2/4
Calories
710 /serving
Puttanesca is bright and briny with olives, tomato and capers. Anchovies often add more salty twang, but here soft and flaky seared tilapia is just the ticket. For contrast, a radish and curly leaf lettuce salad is dressed in cold-pressed Italian vinaigrette.
We will send you:
- 2 Sustainably-raised tilapia fillets (BAP-certified)
- 100g French radishes
- 1 Head of curly leaf lettuce
- 15g Minced roasted garlic
- 20g Capers
- 170g Fettuccine
- 45ml Cold-pressed Italian vinaigrette
- 100ml Tomato sauce
- 30g Olive miscela
- 7.5g Bell Pepper & Olive spices (garlic, red bell pepper, dried black olives, basil, oregano, salt, parsley, lemon, sunflower oil, black pepper)
Contains: Tilapia, Wheat
You will need:
Large pan (non-stick if possible)
Medium pot
Oil
Salt & pepper (S&P)
Strainer
Total Fat
24 g
Saturated Fat
4 g
Sodium
1300 mg
Total Carb
83 g
Sugars
9 g
Protein
43 g
Fibre
7 g
Preparation
Boil the pasta
Bring a medium pot of salted water to a boil. Add the pasta; stir gently to separate. Boil, 10 to 12 min., until al dente. Reserving ½ cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking.
Cook the tilapia
Meanwhile, pat the tilapia dry with paper towel; season with ½ the spices and S&P. In a large pan (non-stick if possible), heat a drizzle of oil on medium-high. Add the tilapia* and cook, 2 to 3 min. per side, until golden brown and cooked through. Transfer to a bowl and flake into large pieces. Wipe out and reserve the pan.
Make the sauce & combine the pasta
In the same pan, heat a generous drizzle of oil on medium-high. Add the olive miscela, garlic and capers. Sauté, 1 to 2 min., until fragrant. Add the tomato sauce, ½ the reserved cooking water, the remaining spices and S&P. Cook, stirring often, 2 to 3 min., until beginning to thicken. Add the pasta and cook, stirring often, 1 to 2 min., until coated and combined. If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency.
Make the salad
Meanwhile, roughly chop the lettuce. Thinly slice the radishes lengthwise. In a large bowl, combine the lettuce, radishes and vinaigrette.
Plate your dish
Divide the pasta between your plates. Top with the tilapia. Serve the salad on the side. Bon appétit!
Summer eats with @LaurentDagenais
For the month of June, we’re joining forces with Montreal-born and raised @LaurentDagenais to bring you restaurant-quality, locally inspired recipes rooted in #AlwaysHungry creativity.
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
