Recipe by barefootmommawv
I saw Lidia Bastianich make this on the Martha Stewart Show a while back ago. I haven't made it yet but plan on it soon. **Note: To me there is way to much salt in this dish I would advise you cut back on it. I wanted to post exactly how it was written on Marth Stewart dot com.
Top Review by momaphet
As written we found this to be pretty bland. I subbed basil - which has a mintyness to it for the mint as it was too cold, dark and rainy to go foraging for my mint. I also used albacore in place of the swordfish as they are similar in taste and texture. I ended up adding several cloves of garlic and garlic granules, pepper, pesto and red wine to give it some umph. After reading the notes I only lightly salted the fish, and didn't salt the onions but my plum tomatoes from Trader Joe's have no added salt so I needed to add salt to the sauce in the end. I make a similar dish with chicken but use a jar of TJ's marinara sauce, (this is one of those great no brainer quick meals). I really liked the alternative of using fish, that along with serving it over whole wheat pasta made this a very healthy dinner choice. Made for PAC Fall 09
- coarse sea salt
- 1 1⁄2 lbs swordfish
- 1⁄2 cup extra virgin olive oil
- 1 onion, chopped
- 1⁄2 teaspoon crushed red pepper flakes
- 2 cups canned Italian plum tomatoes, crushed by hand
- 2 teaspoons fresh mint leaves, thinly sliced
- 1 lb bavette pasta (dry narrow fettucine)
Directions See How It's Made
- Bring 6 quarts water to a boil in a large pot over high heat. Add about 1 tablespoon salt and return to a boil.
- Cut swordfish into 1 inch cubes; season lightly with salt. Add 6 tablespoons olive oil to a large skillet over medium- high heat. Add fish to skillet and toss until opaque, about 1 minute. Transfer fish to a plate and season with salt.
- Add onion to skillet; season with 1/4 teaspoon salt and crushed red pepper flakes. Cook until softened and sizzling, about 3 minutes. Add tomatoes and stir to combine. Fill tomato can with 1/2 cup hot water and add to pan. Increase heat and bring mixture to a boil. Stir in 3/4 teaspoon salt and mint.; reduce heat to a simmer and cook for 5 minutes.
- Return fish and any juices that have accumulated on plate to skillet. Stir until fish and sauce are well combined, about 1 minute , and turn off heat.
- Add pasta to boiling water and cook until al dente, according to package directions.
- Return fish and sauce to medium heat. Transfer pasta to skillet using tongs. Toss pasta in sauce, along with remaining 2 tablespoons olive oil, until well combined. Season with salt and serve immediately.