Sicilian Swordfish Pasts


Sicilian Swordfish Pasta

Hello!! I tried a new recipe last night and it was so good and easy I wanted to share it with you. I served this with appetizers of melon, bruschetta, and cooked sliced sausage.

Don’t be intimidated by fish! This was my first time cooking swordfish and it was easy peasy! I got this recipe from whole foods. I started the sauce with a little cooked down white wine as well, I think it adds an extra layer to the sauce but it’s not necessary.
Sicilian swordfish pasta recipe:
Serves 4 to 6
* 8 ounces whole wheat linguine
* 1 tablespoon extra-virgin olive oil
* 5 cloves garlic, sliced
* 1/8 teaspoon crushed red chile flakes
* 2 cups diced fresh or canned tomatoes with all juices
* 2 1/2 tablespoon drained capers
* 1 pound swordfish, skin removed, cut into 3/4-inch chunks
* 1/3 cup fresh basil leaves, torn into pieces

Bring a large pot of water to a boil and cook pasta until just tender, about 9 minutes.

Meanwhile, heat oil in a large, deep skillet over medium-high heat. Add garlic and cook until just golden around the edges, about 3 minutes. Stir in chile flakes, then tomatoes and capers. Bring to a boil, lower heat and simmer 5 minutes.

Add swordfish and stir into sauce. Cover skillet and simmer, stirring gently once or twice, until fish is almost opaque and cooked through, about 4 minutes. Be careful not to overcook.

Drain pasta, transfer to a platter or large bowl, ladle sauce over pasta and sprinkle with basil.




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