Tomato Tilapia Pasta with Spinach

• tilapia filletpatted dry24 oz
• whole-wheat pasta12 oz
• tomato sauce1 1/2 can
• frozen spinach8 oz
• onionfinely diced1/2
• garlicminced4 clove
• grated parmesan4 tbsp
• cooking oil4 tbsp
• red pepper flakes1/2 tsp
• kosher salt1 tsp
• black pepper1/2 tsp

Instructions

1. 1Finely dice the onion and mince the garlic. Measure the pasta, tomato sauce, spinach, parmesan, and seasonings.
2. 2Do not rinse the tilapia. Pat it dry and season both sides with the listed salt and pepper, then wash the board, knife, and hands with soap and water before touching anything else.
3. 3Heat the oven to 425F. Brush the tilapia with half of the oil and place it in a baking dish. Bake for 12-16 minutes, until the fish is opaque and flakes easily with a fork at 145°F (63°C).
4. 4Bring a large pot of water to a boil, salt it well, and cook the pasta until al dente, tender with a firm center; start tasting 2 minutes before the package time. Drain it, reserving a small splash of pasta water.
5. 5Warm the remaining oil in a skillet over medium heat. Add the onion and a pinch of the listed salt, then cook for 3-4 minutes until translucent. Add the garlic and red pepper flakes and cook for 30-60 seconds until fragrant.
6. 6Add the tomato sauce and frozen spinach. Simmer for 5-7 minutes, stirring occasionally, until the spinach is hot and the sauce thickens enough to coat a spoon.
7. 7Toss the pasta into the sauce, loosening it with a splash of reserved pasta water if needed. Stir in the parmesan, taste, and adjust with salt and pepper before serving with the tilapia.