Description
I saw lidia bastianich make this on the martha stewart show a while back ago. I haven't made it yet but plan on it soon.
**note: to me there is way to much salt in this dish i would advise you cut back on it. I wanted to post exactly how it was written on marth stewart dot com.
Ingredients
- Coarse Sea Salt
- Swordfish
- Extra Virgin Olive Oil
- Onion
- Crushed Red Pepper Flakes
- Italian Plum Tomatoes
- Fresh Mint Leaves
- Pasta
Instructions
- Bring 6 quarts water to a boil in a large pot over high heat
- Add about 1 tablespoon salt and return to a boil
- Cut swordfish into 1 inch cubes
- Season lightly with salt
- Add 6 tablespoons olive oil to a large skillet over medium- high heat
- Add fish to skillet and toss until opaque, about 1 minute
- Transfer fish to a plate and season with salt
- Add onion to skillet
- Season with 1 / 4 teaspoon salt and crushed red pepper flakes
- Cook until softened and sizzling, about 3 minutes
- Add tomatoes and stir to combine
- Fill tomato can with 1 / 2 cup hot water and add to pan
- Increase heat and bring mixture to a boil
- Stir in 3 / 4 teaspoon salt and mint
- Reduce heat to a simmer and cook for 5 minutes
- Return fish and any juices that have accumulated on plate to skillet
- Stir until fish and sauce are well combined, about 1 minute, and turn off heat
- Add pasta to boiling water and cook until al dente, according to package directions
- Return fish and sauce to medium heat
- Transfer pasta to skillet using tongs
- Toss pasta in sauce, along with remaining 2 tablespoons olive oil, until well combined
- Season with salt and serve immediately