This dish is simple, easy, light, yet delicious and quite filling. It is not too spicy, if you're concerned about that. There's just a tiny little kick to it. If you're really not into spicy food, then simply leave out the red pepper flakes. Great dish! Enjoy!
-1/2 lb tilapia fillets, cut into chunks
-2 Tbs extra virgin olive oil, divided
-3 cloves garlic, finely minced
-3/4 tsp red pepper flakes, divided
-1/2 cup apple juice
-1 (28 oz) can crushed tomatoes in puree
-1/2 cup water
-10 oz spaghetti
-fresh or dried parsley for garnishing
Place the tilapia chunks in a medium bowl. Add 1 Tbs of the oil, 1 garlic clove (minced) and 1/4 tsp of the pepper flakes. Toss until well combined, cover and place in the fridge until needed.
Heat the remaining Tbs oil in a large skillet. Add the remaining garlic and red pepper flakes. Cook, stirring, for about 30 seconds. Add the apple juice and simmer for about 4 minutes. Add the tomatoes and water. Bring to a boil, lower the heat and simmer, stirring occasionally, for about 12 minutes.
Meanwhile, cook the pasta according to the directions.
When the pasta is almost done, add the tilapia mixture to the tomato sauce, and simmer for about 3 minutes. Season with salt.
Drain the pasta and add to the tilapia mixture. Toss well. Divide among bowls and garnish with some parsley. Enjoy!