NEAPOLITAN PASTA WITH SWORDFISH
The lusty foods and intense wines of southern Italy provide inspiration to spare for cooks and connoisseurs. San Marzano tomatoes, fresh mozzarella, succulent olives, tender pastas and fragrant olive oils, alone or combined, spell sheer enjoyment. The roots of red-sauce Italian, ever popular in the United States, are in the south - in Campania and Naples (its capital city) as well as in Puglia and Basilicata. This recipe is a riff on the traditional pasta alla puttanesca, with tomato, capers, olives and garlic, but without the anchovies. The recipe goes bigger on the fish front, with chunks of seared swordfish to bolster the mixture with meaty, briny notes.
Provided by Florence Fabricant
Categories main course
Time 40m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Place a large sauté pan (4 quarts or more) on high heat, add 3 tablespoons of the oil and when it's mighty hot (a piece of fish should sizzle) add the swordfish, spreading the pieces around in the pan in a single layer. Sear about 30 seconds until just starting to brown. Use a spatula to turn the fish, and cook another minute or so. Season with salt and pepper and remove to a bowl. Reduce heat to medium.
- Add another tablespoon of the oil and the capers and cook a couple of minutes until the capers start to crisp and brown. Turn the heat to low, stir in the garlic and cook for a couple of minutes until it barely starts to color. Add the tomatoes and olives. Cook gently, stirring occasionally, for about 10 minutes to combine the flavors, then turn off the heat. While the tomatoes are simmering bring a pot of well-salted water to a boil for the pasta. Cook the pasta until it's al dente. Remove 1 cup of pasta water, then drain the pasta and add it to the sauté pan.
- Reheat the pasta in the sauce on medium-low heat, folding everything together with a big spoon. Add a half cup or more of the pasta water to give the tomatoes a nice saucelike consistency, stirring until the pasta is well coated. Gently fold in the swordfish and the lemon zest, and stir until you have everything well mixed and heated through. Add more pepper if you wish; the mixture is not likely to demand salt. Transfer to a warm serving dish, scatter parsley on top and serve.
Nutrition Facts : @context http, Calories 524, UnsaturatedFat 13 grams, Carbohydrate 61 grams, Fat 18 grams, Fiber 4 grams, Protein 29 grams, SaturatedFat 3 grams, Sodium 568 milligrams, Sugar 3 grams, TransFat 0 grams
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Kamol Kamolov
[email protected]I love the combination of swordfish and tomatoes in this pasta dish. The sauce is simple to make and the fish cooks quickly.
Cecilia Barnabas
[email protected]This pasta dish is a great way to impress your guests. The swordfish is elegant and the sauce is flavorful and light.
Tatenda Chibwe
[email protected]I'm not a big fan of swordfish, but this recipe changed my mind. The fish was cooked perfectly and the sauce was delicious.
Rizwan Shahwani
[email protected]This pasta dish is a great way to use up leftover swordfish. The sauce is flavorful and the olives and capers add a nice touch.
Jahangir hossin
[email protected]I love the simplicity of this recipe. The swordfish is cooked perfectly and the sauce is flavorful without being too heavy.
Loryn Strickland
[email protected]This pasta dish is a great way to get your kids to eat fish. The swordfish is mild-flavored and the sauce is flavorful and light.
Hansel Daniels
[email protected]I'm always looking for new ways to cook swordfish, and this recipe is a keeper. The sauce is flavorful and the fish cooks perfectly.
Hiftul Maowa Salma
[email protected]This is a great recipe for a special occasion dinner. The swordfish is elegant and the sauce is flavorful and light.
Md rokhmotali Hossain
[email protected]I love the combination of swordfish and tomatoes in this pasta dish. The sauce is simple to make and the fish cooks quickly.
David Essex
[email protected]This pasta dish is a great way to use up leftover swordfish. The sauce is flavorful and the olives and capers add a nice touch.
James Nikolai
[email protected]I made this dish for my family and they loved it! The swordfish was cooked perfectly and the sauce was delicious. I will definitely be making this again.
MT Everest mobi
[email protected]This pasta dish is a winner! The swordfish is tender and flaky, and the sauce is flavorful without being too heavy.
Meghan waters
[email protected]I love this recipe! It's so easy to make and always turns out delicious. The swordfish is always cooked perfectly and the sauce is flavorful and light.
RjjR ENTERTAINMENT
[email protected]This is a great recipe for a quick and easy weeknight meal. The swordfish cooks quickly and the sauce is simple to make. I served it with a side of roasted vegetables.
saddam hosen
[email protected]I made this dish for a dinner party and it was a huge success! Everyone loved the swordfish and the sauce. I will definitely be making this again.
Misbah Butt
[email protected]This pasta dish was delicious! The swordfish was cooked perfectly and the sauce was flavorful. I especially liked the addition of the olives and capers.
Tk Hite
[email protected]I've never cooked with swordfish before, but this recipe made it easy. The fish was tender and flaky, and the sauce was delicious. I'll definitely be making this again.
Mike McManus
[email protected]This pasta dish was a hit with my family! The swordfish was cooked perfectly and the sauce was flavorful and light. I will definitely be making this again.