mercoledì 21 novembre 2012


Pasta entree - Vegetarian - Lactose and gluten free (see notes at the end)

1 lb Italian fusilli corti bucati
2 slices sword fish, diced
1 small onion, chopped
1 clove garlic, minced
1/2 cup dry white wine
1 14-oz Italian San Marzano peeled tomatoes, roughly crushed
2 tbsp Italian capers, packed in salt, rinsed and squeezed
1/8 cup Italian dry black olives
3 tbsp Italian extra virgin olive oil
Salt, hot pepper flakes

In a large saucepan with lid, over medium-high heat, warm 3 tbsp of olive oil and sautee onion and garlic until onion is translucent, then add sword fish. Sitr and sautee for about 3-4 minutes.

Add wine and let alcohol evaporate. Add tomatoes, capers, olives, salt and hot pepper flakes. Stir, lower heat, cover and simmer for 30 minutes.

In the meantime, bring a large pot of water to boil; when it boils, add salt and pasta, stir and cook until al dente (this shape will take 10 minutes, more or less).

Drain pasta, reserving some of the water, and transfer it to the saucepan with the sauce. Toss well to coat and cook about 2 minutes. If the sauce thickens too much, add some of the reserved water (little by little) to thin it.

Serve immediately, sprinkled with freshly chopped parsley.

This recipe serves 4-6

- You can add 2 anchovy fillets or 2 tsp of anchovy paste, if you like it.
- Don't serve this dish with Parmigiano, please. It would cover the fish flavor.
- If you use Italian corn pasta, this dish will be lactose and gluten free!
- Except for fresh onion parsley and garlic, and swordfish, we carry all other ingredients (we do have a mix of dried garlic, hot pepper flakes and parsley!!)

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