Baked Spaghetti with Flounder

Fish prepared according to this original recipe from Food&Wine

Baked Spaghetti with Flounder

makes 4 servings

INGREDIENTS:

• 1/2 lb. spaghetti or angel hair pasta
• 1 1/2 cups of homemade spicy tomato sauce (see below)
• 4 flounder fillets
• 2 cups freshly grated Parmesan 
• 1/2 cup plain bread crumbs
• 4 tablespoons unsalted butter, melted
• 2 tablespoons EVOO
• 3/4 to 1 cup mozzarella cheese, shredded
• kosher salt 
• freshly ground black pepper

DIRECTIONS:

1. Prepare the pasta according to package directions; cook al dente. Reserve 1/2 cup pasta water. Drain and set pasta aside.
2. Preheat the oven to 425 degrees F. 
3. Season the fish fillets with salt and pepper. Mix 3/4 cup Parmesan with the bread crumbs, melted butter and olive oil and sprinkle over the fillets. Set fish on a rimmed baking dish and bake for 15 minutes (or until the fish is cooked and the topping is golden). 
4. In a large pan, heat the tomato sauce over medium-low heat.  Add the pasta and pasta water until the sauce and pasta are heated through.  
5. Fill a 9" x 13" glass baking dish with the pasta.  Top with the fillets.  Top fillets with mozzarella and then the Parmesan.  Bake at 425 degrees F until the cheese is melted, about 5-6 minutes.  Broil on Hi for 2 minutes.  Serve immediately.

after Step 3

right before serving

Spicy Tomato Sauce

Adapted from Giada's original recipe from Everyday Italian

INGREDIENTS:

• 3 tablespoons extra-virgin olive oil
• 1 small onion, minced
• 2 garlic cloves, minced
• 1/2 cup pitted black olives, coarsely chopped
• 2 tablespoons drained capers, rinsed
• 1/2 teaspoon sea salt, plus more to taste
• 1 (28 oz.) can crushed Italian tomatoes
• 2 teaspoons crushed red pepper flakes
• juice of 1/2 lemon

DIRECTIONS:

1. In a large skillet, heat the oil over a medium-high flame.  When almost smoking, add the onion and garlic and sauté for 3 minutes. 
2. Reduce the heat to medium and add the olives, capers, 1/2 teaspoon of salt, and red pepper flakes, and sauté for 1 minute.  Add the tomatoes and simmer until reduced slightly, about 20 minutes. 
3. Season the sauce with more salt to taste.  
4. Using a potato masher, crush the tomatoes even more.  Add the lemon juice and stir.
5. Reserve 1 1/2 cups for the recipe above.  This recipe can be made 1 day ahead and frozen for future use.  

sauce can also be used with 1 lb. of pasta

-Alyssa & Derek