Years ago, while stage managing a production of La Traviata, I was gifted with this recipe by my Sicilian master carpenter and his sister. —Steve2 in LA
- Serves 4-8
- the sauce
plus 2 Tbsp Extra Virgin Olive Oil
Cloves Garlic, peeled
35 oz cans Italian Plum Tomatoes, drained
- the fish
small cloves Garlic, thinly sliced
sliced Green Olives
1" thick, 8ounce Swordfish Steaks
Italian Parsley, coarsely chopped
Red Pepper Flakes
Freshly Ground Black Pepper
In This Recipe
- Heat ½ cup oil in a large saucepan over medium heat. Add 4 garlic cloves and stir until browned, about 3 minutes. Discard garlic. Add tomatoes. Season with salt. Increase heat and boil, crushing tomatoes with back of spoon, until reduced to thick sauce consistency, about 8 minutes.
- Spread ½ of tomato sauce in bottom of heavy large skillet. Top with ½ sliced garlic, ¼ cup olives and 2 Tbsp capers. Drizzle with remaining 2 Tbsp oil. Arrange swordfish on top of sauce. Cover with remaining tomato sauce, garlic, olives, capers and ½ cup parsley. Sprinkle with red pepper flakes and pepper. Cover and simmer until fish flakes when you stick a fork in it, about 15 minutes.
- Meanwhile, prepare the orecchiette according to package instructions. Drain and place in a large bowl to keep warm.
- Transfer fish to platter and cover to keep warm while you boil the sauce until it thickens.
- Portion out the pasta into large soup bowls, spoon thickened sauce over the top and top with a chunk of the fish, Garnish with more sauce and chopped parsley. Serve.