Neapolitan Pasta With Swordfish
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4tablespoons extra virgin olive oil
- 1¼pounds swordfish steaks, skin removed, in ¾-inch cubes
- Salt and ground black pepper
- 3tablespoons capers in vinegar or salt, large ones if possible, rinsed and dried
- 2tablespoons thinly sliced garlic
- 1½cups canned San Marzano tomatoes, chopped
- 18pitted Kalamata olives
- 1pound short pasta like casarecce, cavatelli, strozzapreti or penne
- Grated zest of 1 lemon
- 1tablespoon minced flat-leaf parsley leaves
Nutritional analysis per serving (6 servings)
526 calories; 18 grams fat; 3 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 3 grams polyunsaturated fat; 61 grams carbohydrates; 4 grams dietary fiber; 3 grams sugars; 29 grams protein; 585 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
- Step 3
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.
Private Notes
Comments
This sauce was really good but I had a few issues with the quantities in the recipe. 1lb of pasta is WAY too much for the amount of sauce the recipe makes. I used 12oz of pasta and that was still too much and I didn’t end up having enough sauce. I also don’t like that the recipe says to cube the swordfish. Next time I make this I’m gonna sear the swordfish steaks whole and then shred them up before throwing them back in the sauce so that the fish can mix with the sauce more uniformly.
Best meal of 2019 so far. Subbed scallops for swordfish and a ton of torn basil for parsley. Added anchovy paste and healthy pinch of crushed red pepper w/ garlic. About half a cup /- of pasta water in sauce. Don’t rinse the the olives. Their vinegar brings a great flavor.
Great recipe but needed a bit of a kick which was supplied by red chilie pepper flakes.
If we are just searing the fish, is the intention that it will finish cooking once we add it to the sauce?
cut the past in half and added 1/8 teaspoon cayenne pepper which made it spicy - was a big hit!
This was...fine. I guess I just don't care for puttanesca. I mean, I like everything in this but the whole strikes me as somewhat less than the sum of the parts. Won't make again.