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Sicilian Penne with Tilapia and Spinach


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Rate this recipe 4.3/5 (11 Votes)


  • 1 pound penne pasta
  • 1/3 cup olive oil, plus 2 tablespoons
  • 3 garlic cloves, minced
  • 1/2 teaspoon red chili flakes (plus more to taste)
  • 1/4 cup chopped fresh flat-leaf parsley, plus 1/3 cup
  • 1 bunch fresh spinach, rinsed and torn into bite-size pieces
  • 1 pound tiapia, cut into 1-inch cubes
  • 1/3 cup white wine
  • 2 cups halved teardrop or cherry tomatoes (red, yellow or a blend)
  • Extra-virgin olive oil, for drizzling
  • 3/4 teaspoon kosher salt
  • 3/4 teaspoon freshly ground black peppe


Servings 4
Cooking time 15mins


Step 1

1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.

2. Meanwhile, place a large, heavy skillet over medium-high heat.

3. Add the 1/3 cup olive oil, garlic, red chili flakes, and 1/4 cup parsley. Stir and cook until fragrant, about 1 to 2 minutes.

4. Add the spinach and cook until tender, about 5 minutes. Remove the from the pan and set aside.

5. Season the tilapia cubes with salt and pepper.

6. Using the same pan, over medium-high heat, add the 2 remaining tablespoons of olive oil and cook the tilapa until opaque.

7. Add the white wine and cook until almost evaporated, about 2 minutes. Turn off the heat.

8. Add the tomatoes, spinach, cooked pasta, the remaining 1/3 cup parsley and stir. Drizzle with extra-virgin olive oil and sprinkle with the salt and pepper. Stir to combine.


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