TILAPIA PUTTANESCA

Tilapia is one of my favorite types of fish. I love it for it’s firm and moist texture, and when it cooks up, it turns a bright white, not to mention it holds up to any sauce you make with it. and for some odd reason it never overcooks!! I’ve had it many different ways, but this by far, is one of my favorites.

There’s much speculation about the origin of the name Puttanesca, which is slang for “ladies of the evening”. Legend says that they would make big pots of this to fortify themselves between “appointments”, and it is known for it’s very “spicy” characteristic. Yes, this is not a delicate sauce by any means, the flavors here are strong and bold!!!
There are many different versions of Puttanesca, it’s really very easy to make. I think the most important thing is to use quality ingredients, the main ones being tomatoes, olives and capers.Simply saute some olive oil with a good amount of garlic and onions till soft, sprinkle in red pepper flakes, add some slightly crushed tomatoes with a couple of handfulls of olives ( I used pitted Kalamata’s) and capers. You could add some oregano and basil, if you like, and as always salt, and a generous sprinkling of black pepper. Just let all the flavors blend for about 15 min’s or so, it’s a very quick sauce.

 

As far as the Tilapia goes, pan saute in a little olive oil till bright white, it just takes a couple of minutes.
So when you’re in the mood for something spicy and bold I hope you try Puttanesca sauce, it’s also great with pasta, chicken or whatever!!! 

Buon Appetito!!! 

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