• 4servings
  • 380calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3
MineralsNatrium, Silicon, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/2 pound(s) multigrain rotini pasta

  2. 2 teaspoon(s) extra-virgin olive oil

  3. 1 tablespoon(s) extra-virgin olive oil

  4. 1 pound(s) skinless mahimahi , cut into 1-inch chunks

  5. Salt and ground black pepper

  6. 2 clove(s) garlic , thinly sliced

  7. 3 cup(s) (about 1 1/2 pints) grape tomatoes

  8. 1/4 cup(s) dry white wine

  9. 1/2 cup(s) firmly packed fresh basil leaves

Instructions Jump to Ingredients ↑

  1. Heat large covered saucepot of salted water to boiling over high heat. Add pasta and cook as label directs.

  2. Meanwhile, in deep nonstick 12-inch skillet, heat 2 teaspoons oil over medium-high heat until hot. Add mahimahi; sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper and cook 3 to 4 minutes or just until mahimahi turns opaque in center, gently stirring. Transfer mahimahi to plate; set aside.

  3. In same skillet, heat remaining 1 tablespoon oil over medium heat until hot. Add garlic and cook 1 minute or until golden, stirring constantly. Add tomatoes; cover and cook 4 to 5 minutes or until tomatoes burst, stirring occasionally. Stir in wine, half of basil, 1/4 teaspoon salt, and 1/8 teaspoon pepper; cook, uncovered, 1 minute to blend flavors.

  4. Reserve 1/4 cup pasta cooking water, then drain pasta. Add pasta, reserved cooking water, mahimahi, and remaining basil to tomato mixture in skillet; toss until well combined.


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