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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Wilson Mbogho
[email protected]This is one of my favorite pasta dishes. The swordfish is always cooked perfectly, and the sauce is so flavorful. I love to add a little extra red pepper flakes for a bit of spice. I highly recommend this recipe!
Antony Ahiavi
[email protected]I made this recipe for dinner last night and it was a hit! The swordfish was perfectly cooked and the sauce was delicious. I will definitely be making this again.
Nihad 99 Kurd
[email protected]This recipe is a great way to use up leftover swordfish. The sauce is light and flavorful, and the pasta is cooked perfectly. I would definitely recommend this recipe.
Shahin Monpura
[email protected]This is a great recipe for a special occasion. The swordfish is cooked perfectly and the sauce is very flavorful. I would definitely make this again.
Azharsunny Sunny
[email protected]I love the combination of swordfish and pasta in this recipe. The fish is cooked perfectly and the sauce is very flavorful. I would definitely make this again.
Hari Thapa
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and the results are delicious. I would definitely recommend this recipe.
Nambubi Salimah
[email protected]I'm not a big fan of swordfish, but I really enjoyed this recipe. The fish was cooked perfectly and the sauce was very flavorful. I would definitely make this again.
Jarif Mamun
[email protected]This is one of my favorite pasta dishes. The swordfish is always cooked perfectly, and the sauce is so flavorful. I love to add a little extra red pepper flakes for a bit of spice. I highly recommend this recipe!
Enahoro Daniel
[email protected]I made this recipe for dinner last night and it was a hit! The swordfish was perfectly cooked and the sauce was delicious. I will definitely be making this again.
Kelly kellyn omuse
[email protected]This recipe is a great way to use up leftover swordfish. The sauce is light and flavorful, and the pasta is cooked perfectly. I would definitely recommend this recipe.
Leila Schaefer
[email protected]This is a great recipe for a special occasion. The swordfish is cooked perfectly and the sauce is very flavorful. I would definitely make this again.
chyasir 918
[email protected]I love the combination of swordfish and pasta in this recipe. The fish is cooked perfectly and the sauce is very flavorful. I would definitely make this again.
Mansari Rivichanna
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and the results are delicious. I would definitely recommend this recipe.
Riziki Pindila
[email protected]I'm not a big fan of swordfish, but I really enjoyed this recipe. The fish was cooked perfectly and the sauce was very flavorful. I would definitely make this again.
Saeed Shabir
[email protected]This recipe is a great way to use up leftover swordfish. The sauce is light and flavorful, and the pasta is cooked perfectly. I would definitely recommend this recipe.
Shahbaz rind Dee
[email protected]I made this recipe for dinner last night and it was a hit! The swordfish was perfectly cooked and the sauce was delicious. I will definitely be making this again.
Chikaodi Matthew
[email protected]This is one of my favorite pasta dishes. The swordfish is always cooked perfectly, and the sauce is so flavorful. I love to add a little extra red pepper flakes for a bit of spice. I highly recommend this recipe!
Clips Clips
[email protected]I love this recipe! It's so easy to make and always turns out delicious. I especially love the way the swordfish flakes in the sauce. I've made this recipe for my family and friends many times, and it's always a hit.
MD Aadil Ansari
[email protected]I was skeptical about the combination of swordfish and pasta, but I was pleasantly surprised. The fish was flaky and flavorful, and the pasta was cooked al dente. The sauce was light and flavorful, and the capers added a nice briny touch. Overall, th
Levi Windsor
[email protected]This Neapolitan pasta with swordfish recipe is a keeper! The flavors are amazing and the fish is cooked perfectly. I will definitely be making this again.