Tilapia Puttanesca

"Puttanesca" means "whore". Yep, it really does. There are a lot of theories on how "puttanesca" become a sauce. I like the version that says: this sauce can take anything. :-) By anything, I mean, if it is in the fridge and it sounds good, throw it in. I can't give you ingredients, because that will be up to you and what you keep as your staples. Here is how I do it:

1. Saute some onions and garlic in olive oil.
2. Add tomatoes (fresh or canned, diced)
3. Add flavor: roasted red peppers, sweet peppers, capers, olives, pepperoncini peppers, sun dried tomatoes, anchovies (you can saute these in the olive oil, too, if you like), you get the idea. I like to add some of the brine from the different peppers.
4. Add herbs: basil, oregano, thyme; if it sounds good, it goes. You can change the dish a lot by picking and choosing different combos.
5. Add chopped cauliflower (this is the best part... don't skip it; you can add other veggies too, if you want, but DON'T SKIP the cauliflower). Simmer and let the flavors combine (15-20 minutes).
6. Add tilapia (or any type of fish, although I have found the mildness of the tilapia is fantastic because it absorbs so much flavor. *bonus: tilapia is a sustainable fish*) Simmer 5-10 minutes until tilapia is firm.

Serve over pasta or rice or just with bread or salad. I like to top it with feta cheese, but it is also good with parm or just as is. It is delicious.