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
plus 2 Tbsp Extra Virgin Olive Oil
Cloves Garlic, peeled
35 oz cans Italian Plum Tomatoes, drained
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.