Letting "loose"

Puttanesca.  Do you know what it means?  My fellow Italians do.

For the rest of you – it comes from the Italian word “puttana”, which means “whore”.  Some say the sauce was named that because of its hot and spicy taste, while others say that prostitutes prepared it between “jobs” because of its ease and speedy preparation.  

Either way, it sure is bold…which is perfect for tilapia and pasta…two foods that are very versatile and can use a little extra kick.  Of course, you can tone down the spiciness, or turn it up…it’s easy enough to do with the crushed red pepper.  

Just don’t tell your guests you’re serving them “Whore’s Tilapia”…unless you know their sense of humor can handle it 😉

Tilapia Puttanesca

3 tilapia filets
1 tablespoon extra virgin olive oil
5 garlic cloves, minced
1/4 teaspoon crushed red pepper
1 can (15 oz) diced tomatoes, undrained
12 kalamata olives, pitted and chopped
1 tablespoon capers
salt and pepper to taste
1 teaspoon oregano
2 teaspoons basil
1/2 pound spaghetti

Cook spaghetti according to package directions.  Meanwhile, heat oil over medium high heat in a large skillet.  Add garlic and crushed red pepper, and cook until lightly brown.

Add tomatoes, olives and capers, followed by oregano, basil and a pinch of salt and pepper.  Cook until liquid begins to boil.

Sprinkle salt and pepper on tilapia and add to pan.  Cook for about 4-5 minutes on each side.

Lower heat, drain spaghetti and add to pan.  Mix through the sauce carefully in order to not break the fish.  Serve immediately.

Serves 3.

WW Points+ = 4 (not including pasta)