Rachael's Swordfish Pasta with Fresh Tomatoes
Rach uses the bright, sharp flavors of anchovies, capers and olives to enhance the tomato sauce used in this meaty swordfish pasta.
Ingredients
- 1½ pounds ½-inch-thick swordfish steak
- About 5 tablespoons extra-virgin olive oil (EVOO)
- Salt and pepper
- Juice of ½ lemon
- 4 anchovy fillets
- 4 cloves garlic, thinly sliced or chopped
- 1 tablespoon Calabrian chili paste or 1 teaspoon chili flakes
- ½ cup dry vermouth or white wine
- 2 pints cherry tomatoes, halved, or 2 pounds peeled and seeded diced vine tomatoes
- 3 tablespoons capers in brine, drained
- ½ cup pitted green Sicilian or Cerignola olives, chopped
- 1 pound short cut pasta, such as strozzopreti, gemelli or penne
- A fat handful of parsley and mint combined, chopped
Preparation
Heat a large pot of water to a boil for pasta, 6 quarts.
Trim the swordfish of skin and any of its bloodline that remains. Dice swordfish into bite-sized cubes about ½-inch square.
Salt pasta water and cook the pasta a minute less than package directions. Remove half a cup of starchy liquid from pot before draining pasta.
Add swordfish back to sauce to heat through when the pasta is nearly done. Toss the pasta with sauce, reserved water, fish and adjust seasonings. Serve the pasta in shallow bowls topped with parsley and mint.
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