Quick Tilapia Puttanesca Pasta
with String Beans & Almond Garnish
Cooking time
10 minutes
Servings
2/4
Calories
870 /serving
Puttanesca is a natural pick-me-up among pasta sauces, and this streamlined version rises to the occasion with speed and style. It’s bright with tomatoes and briny with capers—plus sections of boiled string beans—all over broad lengths of mafalda pasta. Rather than anchovies typical of the traditional recipe, we’re subbing in whole fillets of tilapia for extra nourishment. Plate the white, flaky, pan-seared fish on top, and garnish each helping with sliced almonds.
We will send you:
- 2 Tilapia fillets
- 15ml Minced garlic
- 400g String beans
- 30ml Sun-dried tomato pesto
- 398ml Tomatoes (canned)
- 20g Capers
- 25g Sliced almonds
- 170g Mafalda
- 9.5g Alla Romana spices (sugar, sea salt, spices, garlic, onion, paprika, sunflower oil)
Contains: Almonds, Tilapia, Milk, Sulphites, Cashews, Wheat
You will need:
Medium pot
Large high-sided pan
Strainer
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Total Fat
34 g
Saturated Fat
11 g
Sodium
1140 mg
Total Carb
99 g
Sugars
18 g
Protein
50 g
Fibre
15 g
Preparation
Boil the pasta & string beans
Bring a medium pot of salted water to a boil. Remove the stem ends of the string beans; cut into thirds. Add the pasta to the pot of boiling water; stir gently to separate. Boil, 8 to 10 min., until al dente. In the final 2 min., add the string beans. Reserving ½ cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking.
Make the sauce & cook the tilapia
Meanwhile, pat the tilapia dry with paper towel; season with ⅓ of the spices and S&P. In a large, high-sided pan, heat a drizzle of oil on medium-high. Sauté the capers and garlic, 30 sec. to 1 min., until fragrant. Add the tomatoes, pesto, remaining spices and a big pinch of S&P; bring to a boil. Reduce the heat to simmer and add the tilapia. Cook, partially covered, occasionally spooning the sauce over, 6 to 8 min., until the tilapia* is cooked through and the sauce has thickened. Transfer the tilapia to a plate.
Combine the pasta
To the pan of sauce, add the pasta and string beans, and ⅔ of the reserved cooking water; stir well. If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency. Add 2 tbsp butter (double for 4 portions); stir well.
Plate your dish
Divide the pasta between your bowls. Top with the tilapia. Garnish with the almonds. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
