Tilapia Puttanesca

With Puttanesca Relish and Angel Hair Pasta

Prep & Cook Time: 25-35 min.

Cook Within: 3 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Fish, Wheat

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

Puttanesca, an Italian relish, traditionally features briny olives, capers, cherry tomatoes, and sweet basil. We paired it with buttery Tilapia over a delicate bed of angel hair pasta to round out this simple and stunning dish.

In Your Box (serves 2)

  • 2 Garlic Cloves
  • 1 Lemon
  • 5 oz. Cherry Tomatoes
  • ½ oz. Black Olives
  • 1 oz. Capers
  • 3 Basil Sprigs
  • 2 Parsley Sprigs
  • Info
    12 oz. Tilapia Fillets
  • 1 tsp. Red Pepper Flakes
  • Info
    8 oz. Angel Hair Pasta

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    578
  • Carbohydrates
    89g
  • Fat
    6g
  • Protein
    46g
  • Sodium
    421mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Baking Sheet
  • 1 Mixing Bowl
  • 1 Medium Pot
  • 1 Colander
  • 1

    Prepare the Ingredients

    Preheat the oven to 375 degrees. Coarsely chop garlic. Halve lemon. Halve tomatoes. Drain olives and capers and reserve juice. Slice olives into halves or quarters. Stack basil leaves, roll into a cylinder, and slice across the length of the roll, creating very thin strips (called a "chiffonade"). Chiffonade parsley. Rinse tilapia and pat dry.

  • 2

    Bake the Tilapia

    Place the tilapia on the prepared baking sheet. Season both sides with a pinch of red pepper flakes (reserving half for the pasta) and a pinch of salt and pepper. Place the baking sheet in the oven and cook for 10-12 minutes, or until fish is firm but flaky.

  • 3

    Make the Puttanesca Relish

    In a large mixing bowl, combine the tomatoes, olives, capers, garlic, basil, juice of half the lemon, 1 Tbsp. olive oil, and salt and pepper to taste. Mix together to incorporate. If a tangier flavor is desired, add juice from capers and olives to taste. Let marinate at room temperature for 10 minutes before serving.

  • 4

    Cook the Pasta

    Bring a medium pot of lightly salted water to a rolling boil. Put a colander in the sink. Add the angel hair pasta stir gently, and return to a boil. (For authentic "al dente" pasta, boil uncovered, stirring occasionally for 7-8 minutes. For more tender pasta, boil 1-2 more minutes.) Drain and set aside.

  • 5

    Mix the Pasta

    Place the same (now empty) pot used to cook the pasta over medium heat and add 1 Tbsp. of olive oil. Once hot, add the angel hair, remaining red pepper flakes, juice of the remaining lemon half, and salt and pepper to taste. Mix until the angel hair pasta is warm and coated with the oil and seasonings.

  • 6

    Plate the Dish

    Compose a pile of pasta in the middle of the plate, twirling the angel hair upwards to give it some height. Lay a piece of Tilapia on top of the pasta. Top with Puttanesca relish. Garnish with fresh parsley and a crack of black pepper.

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