Pasta with swordfish

This is delightful recipe that has its origins in Sicily. I have modified this from a recipe in Giuliano Bugialli’s Bugialli On Pasta (a terrific cookbook).

1/2 c Italian parsley leaves
4 large cloves of garlic, peeled
2 medium carrots, peeled
2 stalks of celery, with leaves
6 large fresh basil leaves
1/4 c olive oil
1 lb plum tomatoes, peeled and chopped coarsely
4 TB capers packed in wine vinegar
15 pitted green olive in brine
3/4 lb swordfish steak
1 lb penne or rigatoni pasta

Chop first 5 ingredients together (1/8-1/4 inch pieces). Sauté together in the olive oil for 5 minutes. Add the tomatoes and 1/2 c water. Simmer for 20 minutes, adding more water if needed to maintain a thick sauce. Drain and rinse briefly the capers and olives, and add to the pan, Simmer for 5 minutes. Remove any skin from the fish, cut into 3/4 inch pieces, and add to the sauce. Simmer for 15 minutes. Correct seasoning. Cook the pasta al dente and stir into the sauce.

Explore posts in the same categories: Pasta, Seafood

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