4-5oz snapper filets, cut into 1″ strips
5-6 garlic cloves, whole
2 T good EVOO*
Sea salt & fresh ground pepper*
1/4 c dry white wine*
1 lb De Cecco pasta of choice*
For the Ratatouille:
2 garlic cloves, minced
1 small eggplant, diced
1 small zucchini, diced
1 summer squash, diced
1 small pepper, diced
1 small tomato, diced
1 small red onion, diced
2 T tomato paste*
1/4 c dry white wine*
1/4 c gaeta olives, pitted and chopped*
2 T salt packed capers, rinsed & drained*
2 T good EVOO*
Zest from 1 lemon
Sea salt and fresh ground pepper*
* Available at ATI
Heat a skillet to medium-high heat. Add the olive oil, onion, pepper and garlic. Saute until tender. Add the remaining vegetables and cook until tender. Add the white wine and tomato paste. Stir to dissolve in the tomato paste. Finish by adding the olives, capers, and lemon zest. Stir to coat everything evenly.
Cook your pasta of choice in a large pot of salted water.
Heat another skillet over medium heat. Add the olive oil and whole garlic cloves. Saute until garlic is brown and tender. Add the snapper and cook for 7 minutes. Place the snapper on pasta and top with Ratatouille.
