Pasta entree - fish
1 lb orecchiette
1/2 lb swordfish, diced
1 small onion, minced
1/2 cup dry white wine
1/4 cup capers, packed in salt and rinsed
1 14-oz Italian peeled San Marzano, roughly chopped with their sauce
4 tbps extra virgin olive oil
Fresh chopped parsley and basil, separated
Sal, hot pepper flakes
In a large sucepan with lid over medium high heat, warm 2 tbsp of olive oil. When it's ready, sautee onions until lightly golden; then add swordfish and sautee for 3-4 minutes, stirring in order to golden it on all sides. Pour in wine and let alcohol evaporate.
Now add tomatoes with their sauce, capers and basil, season with salt and pepper flakes, cover and simmer for about 25-30 minutes.
If it thickens too much, you can thin it with water or, better, vegetable stock.
In the meantime, bring a pot of water to boil, add salt, the remaining olive oil and add orecchiette, stirring constantly for the first couple of minutes.
Cook pasta for about 10-12 minutes or until desired doneness; drain it and sautee in the skillet with the sauce.
Serve immediately, sprinkled with parsley.
- You can crushed Italian tomatoes.