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There is something truly magical about combining tender, flaky fish with bright and vibrant tomato sauce, especially when it’s made with authentic San Marzano tomatoes and fresh basil. This Spicy Tilapia Pasta with San Marzano Tomatoes and Basil Recipe perfectly balances a delightful kick of heat with the sweetness of fresh herbs and the comfort of al dente pasta. It’s a dish that feels gourmet but comes together easily, making it perfect for sharing an unforgettable meal with friends or family any night of the week.
Ingredients You’ll Need
Each ingredient in this Spicy Tilapia Pasta with San Marzano Tomatoes and Basil Recipe is simple yet essential, contributing layers of flavor, texture, and color that create a truly memorable dish.
- Tilapia fillets: Mild and flaky, these chunks absorb the sauce beautifully while keeping the dish light.
- Extra-virgin olive oil: Adds a fruity richness and helps gently sauté the aromatics without overpowering them.
- Minced garlic: Infuses the sauce with a warm, savory depth that awakens every bite.
- Red pepper flakes: Provide a bright, spicy kick that makes the dish exciting and lively.
- Shallot: Offers a delicate sweetness and texture that rounds out the sauce.
- Dry white wine: Adds acidity and complexity, enhancing the flavors of the tomatoes and fish.
- Canned diced tomatoes: Bring juicy bursts of freshness and contribute to the sauce’s luscious texture.
- Canned San Marzano tomatoes: These prized tomatoes deliver a naturally sweet and balanced flavor, essential for authentic Italian character.
- Fresh basil: Brightens and refreshes the dish with its fragrant, herbal notes.
- Bucatini pasta: This hollow spaghetti-like pasta holds the sauce perfectly, pairing texture and taste delightfully.
- Salt: The finishing touch that ties all the flavors together gracefully.
How to Make Spicy Tilapia Pasta with San Marzano Tomatoes and Basil Recipe
Step 1: Marinate the Tilapia
Begin by tossing the tilapia chunks with half of the olive oil, minced garlic, and red pepper flakes. This simple marinade allows the fillets to soak in a touch of heat and garlic flavor, setting the stage for juicy, flavorful fish that will mingle beautifully with the sauce. Cover and refrigerate as you prepare the rest of the dish to intensify the flavors.
Step 2: Sauté the Aromatics
Heat the remaining olive oil in a large dutch oven and gently cook the shallot, the second portion of garlic, and more red pepper flakes. The smell of these ingredients softening signals the birth of a deeply flavorful base, where sweetness from the shallot blends seamlessly with the subtle heat from the pepper flakes.
Step 3: Deglaze with White Wine
Pour in the dry white wine, letting it simmer until reduced by half. This reduction concentrates the wine’s acidity and flavor, which adds a crisp brightness that balances the natural sweetness of the tomatoes and richness of the olive oil.
Step 4: Build the Tomato Sauce
Stir in the canned diced tomatoes, hand-crushed San Marzano tomatoes, fresh basil, and water. Bring the mixture to a boil, then let it gently bubble away until the sauce thickens just enough to coat the back of a spoon. This slow simmer allows the flavors to marry, creating a luscious, aromatic sauce that’s the heart of the dish.
Step 5: Cook the Tilapia in the Sauce
Gently nestle the marinated tilapia pieces into the simmering sauce. Allow them to cook carefully for about three minutes until just done. This short cooking time keeps the tilapia tender and moist, allowing it to soak up the fiery, herbaceous tomato base.
Step 6: Toss with Bucatini and Fresh Basil
Finally, stir in the cooked bucatini and the remaining basil. Toss everything together so every strand of pasta is luxuriously coated in the spicy tomato sauce, dotted with tender fish and fragrant herbs. Serve immediately, garnished with extra basil and crushed red pepper if you want an added zing.
How to Serve Spicy Tilapia Pasta with San Marzano Tomatoes and Basil Recipe
Garnishes
Fresh basil leaves scattered on top add a vibrant green pop and an herbal aroma that enhances every bite. For those who love extra heat, a sprinkle of crushed red pepper flakes elevates the dish’s spiciness, inviting your taste buds to dance.
Side Dishes
A light, crisp salad with a citrus vinaigrette complements this dish beautifully by balancing its warm, spicy notes. Garlic bread or focaccia provide perfect companions, great for soaking up the delicious tomato sauce and making the meal feel even more indulgent.
Creative Ways to Present
Serve the pasta in rustic shallow bowls to showcase the vibrant red hues and fresh green basil. For a stunning centerpiece, place the fish chunks strategically on top to highlight the tender proteins within the sauce. A drizzle of extra-virgin olive oil just before serving adds a glossy finish and subtle richness.
Make Ahead and Storage
Storing Leftovers
This Spicy Tilapia Pasta with San Marzano Tomatoes and Basil Recipe stores wonderfully in an airtight container in the refrigerator for up to 2 days. The fish remains tender, and the sauce flavors deepen, making for an even tastier meal the next day.
Freezing
While pasta with seafood is best enjoyed fresh, you can freeze the sauce without the pasta. Store the sauce in a freezer-safe container for up to 1 month. Thaw thoroughly in the refrigerator before reheating and tossing with freshly cooked pasta.
Reheating
Reheat leftovers gently over low heat to avoid overcooking the tilapia. Adding a splash of water or olive oil while warming helps loosen the sauce and maintain the dish’s luscious texture. Avoid microwaving at high power to keep the fish tender.
FAQs
Can I use a different fish than tilapia?
Absolutely! Mild, flaky white fish like cod, haddock, or snapper work wonderfully and will absorb the flavors just as beautifully as tilapia.
How spicy is this dish, and can I adjust the heat?
The recipe strikes a nice balance of warmth from the red pepper flakes but isn’t overwhelmingly spicy. Feel free to adjust the amount of red pepper flakes to suit your heat preference, adding more or less as desired.
Why are San Marzano tomatoes recommended?
San Marzano tomatoes are prized for their naturally sweet flavor and low acidity, which adds authenticity and richness to the sauce. They lend a smooth texture that enhances the overall taste of the dish.
What pasta works best with this recipe?
Bucatini is perfect because its hollow center catches the sauce and fish bits, but you can also use spaghetti, linguine, or even fettuccine based on what you have on hand.
Can I make this recipe vegan?
To make it vegan, swap the tilapia for firm tofu or sautéed mushrooms. The spicy tomato-basil sauce remains delicious and satisfying with these plant-based alternatives.
Final Thoughts
This Spicy Tilapia Pasta with San Marzano Tomatoes and Basil Recipe is one of those dishes that feels like a warm hug from your kitchen, full of vibrant flavors and comforting textures. It’s perfect for both casual dinners and when you want to impress without fuss. I encourage you to dive in, savor every bite, and share this delightful meal with loved ones—you’ll be delighted by how simple ingredients can come together to create something truly special.
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Spicy Tilapia Pasta with San Marzano Tomatoes and Basil Recipe
- Prep Time: 5 minutes
- Cook Time: 23 minutes
- Total Time: 28 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-inspired
- Diet: Low Fat
Description
This Spicy Tilapia recipe combines tender chunks of fish with a flavorful tomato and basil sauce infused with garlic, shallots, and red pepper flakes. Cooked together with al dente bucatini pasta, the dish delivers a delightful balance of heat and fresh herbs, perfect for an easy yet elegant dinner for four.
Ingredients
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 teaspoon minced garlic
- ¼ to ½ teaspoon red pepper flakes
- 1 shallot, diced
- ½ cup dry white wine
- ½ cup water
- 15 ounces canned diced tomatoes
- 28 ounces canned San Marzano tomatoes, crushed by hand
- ¼ cup chopped fresh basil (plus ¼ cup for pasta and additional for garnish)
- Salt to taste
Pasta
- 10 ounces bucatini pasta, cooked al dente
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 well to coat the fish evenly. Cover and refrigerate while preparing the sauce to allow flavors to meld.
- Prepare the Sauce Base: 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. Stir frequently and cook until the shallot and garlic soften and become fragrant.
- Deglaze with Wine: Pour in the dry white wine and let it simmer for about 3 minutes or until the liquid reduces by half, concentrating the flavors.
- Add Tomatoes and Basil: Stir in the canned diced tomatoes, crushed San Marzano tomatoes, ¼ cup chopped basil, and ½ cup water. Combine thoroughly and bring the sauce to a boil. Let it cook for approximately 15 minutes, stirring occasionally, until it thickens slightly.
- Cook the Tilapia in Sauce: Gently add the marinated tilapia chunks into the simmering tomato sauce. Continue to cook and stir gently until the fish is just cooked through, about 3 minutes. Season with salt to taste.
- Combine Pasta and Serve: Add the cooked bucatini pasta and the remaining ¼ cup chopped basil to the pan. Toss everything gently to coat the pasta well with the sauce. Divide the dish among serving bowls, garnish with extra fresh basil, and offer additional crushed red pepper for those who prefer extra heat.
Notes
- Adjust red pepper flakes according to your preferred spice level.
- Using fresh San Marzano tomatoes when in season will elevate the flavor.
- Ensure tilapia is cooked just until opaque to maintain its tender texture.
- The dish can be paired with a crisp green salad or crusty bread to complete the meal.
- For a gluten-free option, substitute bucatini pasta with gluten-free pasta varieties.
