INGREDIENTS
1 TBSP. olive oil
1/2 cup onion, chopped
1 TBSP. capers, drained and rinsed
1 clove garlic, minced
1 tsp. Italian seasoning
1 bay leaf
Pinch red pepper flakes or a few drops hot pepper sauce
1 can (14 oz.) diced tomatoes
1 lb. skinless flounder fillets
1/4 cup pitted kalamata olives
3 TBSP. chopped parsley
Juice of 1/2 lemon
2 cups hot cooked spaghetti
1/4 cup shredded Parmesan cheese
DIRECTIONS
Heat oil in large skillet over medium heat.
Add onion; cook and stir 2 minutes.
Add capers, garlic, Italian seasoning, bay leaf and red pepper flakes, if desired; cook 1 minute or until aromatic.
Add tomatoes with their juice, flounder and olives, stirring to break up flounder into chunks.
Cook 4 to 5 minutes until heated through.
Just before serving, stir in the parsley and lemon juice.
Divide spaghetti evenly among the bowls; top with sauce.
Sprinkle each serving with the cheese.
Serves 4.
