Pesce Spada Pasta

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• coarse salt
• 1/2 lb medium pasta shell
• 2 1/2 lbs swordfish steaks, trimmed of skin and dark connective tissue
• 1/4 cup extra virgin olive oil
• 4 -6 garlic cloves, minced
• 1 medium zucchini, diced
• 1/2 pint grape tomatoes
• 6 scallions, chopped
• 1 cup fresh basil, torn or 1/4 cup fresh mint leaves, chopped
• 1/2 cup chopped fresh flat-leaf parsley
• 1/2 cup dry wine
• fresh ground black pepper

Recipe

• 1 bring a large pot of water to a boil; add a couple of teaspoons coarse salt to the boiling water; add in the pasta and cook 8-9 minutes, al dente.
• 2 meanwhile, cube the swordfish into bite-size pieces.
• 3 heat a large, deep skillet over med-high heat; add in the olive oil in a slow stream; then add in the swordfish.
• 4 cook fish until lightly browned on all sides; remove using a slotted spoon to a plate; cover loosely with foil and set aside.
• 5 add the garlic, zucchini, and tomatoes to the skillet; season with salt.
• 6 keep them moving and cook 3 minutes.
• 7 add in the scallions; cook the veggies 2 minutes or until the skins of the tomatoes pop.
• 8 return swordfish to pan along with the herbs.
• 9 add in the wine to deglaze the pan; add in the hot, drained pasta and toss.
• 10 season to taste with pepper and salt, if needed; transfer to a large bowl or platter and serve.