Tilapia with arugula pasta
4 tilapia fillets, seasoned with salt and pepper on one side
2 T olive oil
1 can petite diced tomatoes
2 cloves garlic, minced
1/4~1/2 t crushed red pepper flakes
finely grated pecorino romano cheese
3 C baby arugula
1 lb linguine or spaghetti
2 T extra virgin olive oil
juice of 1/2 lemon
salt and pepper to taste
- Bring a large pot of water to a boil. Season the water with salt and cook the pasta to al dente, about 8 minutes. Reserve some pasta water.
- Meanwhile, in a deep skillet with a lid, heat olive oil over medium heat and cook crushed red pepper flakes and garlic until garlic is straw colored and slightly sticky. Add diced tomatoes and simmer until slightly reduced, about 10 minutes. Place tilapia fillets--seasoned side up--in the pan and poach until barely cooked through, about 5 minutes.
- In a large bowl, toss the pasta with extra virgin olive oil, salt and pepper, pecorino romano cheese, lemon juice, and baby arugula. Add a little pasta cooking liquid if it's a little sticky.
- Serve pasta with a tilapia fillet on the side. Spoon over a little tomato sauce and serve with some more cheese.