For the White Wine Tomato Basil Sauce:
2 tablespoons garlic olive oil
1 teaspoon crushed red pepper flakes
5 large cloves garlic, minced
1 pint cherry tomatoes, sliced in half
1/4 cup dry white wine (don’t be afraid to splash in more)
1/2 cup fresh basil, finely chopped (I always add more)
2 tablespoons fresh lemon juice
1/2 teaspoon fresh lemon zest
1 can of artichokes
1 tablespoon grated parmesan cheese
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
For the Snapper
2 tablespoons olive oil
1 and 1/2 pounds fresh snapper, cut into 4 pieces
For the Pasta
1 packet of POW lentil linguine pasta
The White Wine Tomato Basil Sauce:
Heat oil in a large sautè pan on medium heat. Add crushed red pepper flakes, garlic and sautè for 1 minute. Add in the cherry tomatoes, stirring every so often, until they’re soft and blistering, around 12 minutes. Add in the white wine, stir, and allow the mixture to come to a light simmer. Meanwhile, stir in the basil, lemon juice, lemon zest, artichokes, parmesan, salt, and pepper and cook for about 2 minutes. (Reserve some sauce in a bowl to use pour over the snapper later) Add in pasta to coat evenly.
The Pasta
Add pasta to 4 quarts boiling water. Return to boil, stirring frequently. Cook uncovered for 8-10 minutes. Begin tasting pasta after 6 minutes and cook to desired tenderness. Add pasta to the tomato basil sauce and coat evenly.
The Snapper
Heat oil in a large sautè pan over medium heat. Season both sides of snapper with salt and pepper. Place snapper in the oil and cook about 5 minutes. Carefully flip the snapper over continue to cook for another 5 minutes (or until cooked through).
Pour the side sauce over the snapper and add the snapper over the pasta to serve.
Epicurean Journey 