INGREDIENTS
1/2 lb. flounder fillets, cut into small chunks
2 TBSP. extra-virgin olive oil
4 cloves garlic, chopped
1/2 to 3/4 tsp. red pepper flakes
1/2 cup dry white wine
1 (28 oz.) can San Marzano tomatoes, crushed by hand
1/2 cup chopped fresh basil, plus more for topping
Salt to taste
10 oz. spaghetti
2 TBSP. chopped fresh parsley
DIRECTIONS
Toss the flounder, 1 TBSP. olive oil, 1 tsp. of garlic and 1/4 tsp. red pepper flakes in medium bowl.
Cover and refrigerate.
Heat remaining 1 TBSP. olive oil in a large skillet over medium heat.
Add remaining garlic and 1/4 to 1/2 tsp. red pepper flakes and cook, stirring, until garlic starts to soften.
Add the wine; simmer until reduced by half.
Add the tomatoes, 1/4 cup basil and 1/2 cup water.
Bring to a boil; cook stirring occasionally, until the sauce is slightly thickened.
Cook pasta according to package directions.
When the pasta is almost done, add the flounder to the skillet with the tomato sauce and simmer, stirring gently, until just cooked through.
Stir in the parsley and remaining 1/4 cup basil; season with salt.
Drain pasta and add it to the sauce.
Serves 4.
