Author Notes
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
Ingredients
- the sauce
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1/2 cup
plus 2 Tbsp Extra Virgin Olive Oil
-
6
Cloves Garlic, peeled
-
2
35 oz cans Italian Plum Tomatoes, drained
-
Sea Salt
- the fish
-
12
small cloves Garlic, thinly sliced
-
1 cup
sliced Green Olives
-
8 tablespoons
Capers, drained
-
4
1" thick, 8ounce Swordfish Steaks
-
1/2 cup
Italian Parsley, coarsely chopped
-
2 teaspoons
Red Pepper Flakes
-
Freshly Ground Black Pepper
-
1 pound
dry Orecchiette
Directions
-
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.
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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.
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