Spaghetti with tilapia in spicy tomato sauce

Ingredients:

• 225 g tilapia fillet, cut into small pieces
• 280 g multigrain spaghetti
• 800 g canned tomatoes, crushed by hand
• 2 tbsp. extra virgin olive oil
• 3 crushed cloves of garlic
• 1/2 - 3/4 tsp crushed dried hot red pepper
• 1/2 cup dry white wine
• 1/2 cup chopped fresh basil, plus more for sprinkling
• Coarse salt

Preparation:

1. In a medium bowl, combine tilapia, 1 tablespoon olive oil, 1 teaspoon garlic, and 1/4 teaspoon dried red pepper flakes. Cover and refrigerate.
2. In a large skillet, heat the remaining 1 tablespoon olive oil over medium heat. Add the remaining garlic and 1/4 to 1/2 teaspoon dried red pepper flakes and cook, stirring, for 30 seconds, until the garlic begins to soften.
   
   Add the wine and cook for 3 minutes, until the liquid has reduced by half. Add the tomatoes, 1/4 cup basil, and 1/2 cup water. Bring the mixture to a boil and cook for 12 minutes, stirring occasionally, until the sauce has thickened slightly.
3. Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook according to package directions.
4. When the spaghetti is almost done, add the tilapia to the pan with the tomato sauce and cook for 3 minutes, stirring gently, until cooked through.
   
   Add the parsley and the remaining 1/4 cup basil, season with salt. Drain the pasta and add it to the sauce. Divide the spaghetti among plates and sprinkle with basil.