Neapolitan Pasta With Swordfish Recipes

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NEAPOLITAN PASTA WITH SWORDFISH



Neapolitan Pasta With Swordfish image

The lusty foods and intense wines of southern Italy provide inspiration to spare for cooks and connoisseurs. San Marzano tomatoes, fresh mozzarella, succulent olives, tender pastas and fragrant olive oils, alone or combined, spell sheer enjoyment. The roots of red-sauce Italian, ever popular in the United States, are in the south - in Campania and Naples (its capital city) as well as in Puglia and Basilicata. This recipe is a riff on the traditional pasta alla puttanesca, with tomato, capers, olives and garlic, but without the anchovies. The recipe goes bigger on the fish front, with chunks of seared swordfish to bolster the mixture with meaty, briny notes.

Provided by Florence Fabricant

Categories     main course

Time 40m

Yield 6 servings

Number Of Ingredients 10

4 tablespoons extra virgin olive oil
1 1/4 pounds swordfish steaks, skin removed, in 3/4-inch cubes
Salt and ground black pepper
3 tablespoons capers in vinegar or salt, large ones if possible, rinsed and dried
2 tablespoons thinly sliced garlic
1 1/2 cups canned San Marzano tomatoes, chopped
18 pitted Kalamata olives
1 pound short pasta like casarecce, cavatelli, strozzapreti or penne
Grated zest of 1 lemon
1 tablespoon minced flat-leaf parsley leaves

Steps:

  • Place a large sauté pan (4 quarts or more) on high heat, add 3 tablespoons of the oil and when it's mighty hot (a piece of fish should sizzle) add the swordfish, spreading the pieces around in the pan in a single layer. Sear about 30 seconds until just starting to brown. Use a spatula to turn the fish, and cook another minute or so. Season with salt and pepper and remove to a bowl. Reduce heat to medium.
  • Add another tablespoon of the oil and the capers and cook a couple of minutes until the capers start to crisp and brown. Turn the heat to low, stir in the garlic and cook for a couple of minutes until it barely starts to color. Add the tomatoes and olives. Cook gently, stirring occasionally, for about 10 minutes to combine the flavors, then turn off the heat. While the tomatoes are simmering bring a pot of well-salted water to a boil for the pasta. Cook the pasta until it's al dente. Remove 1 cup of pasta water, then drain the pasta and add it to the sauté pan.
  • Reheat the pasta in the sauce on medium-low heat, folding everything together with a big spoon. Add a half cup or more of the pasta water to give the tomatoes a nice saucelike consistency, stirring until the pasta is well coated. Gently fold in the swordfish and the lemon zest, and stir until you have everything well mixed and heated through. Add more pepper if you wish; the mixture is not likely to demand salt. Transfer to a warm serving dish, scatter parsley on top and serve.

Nutrition Facts : @context http, Calories 524, UnsaturatedFat 13 grams, Carbohydrate 61 grams, Fat 18 grams, Fiber 4 grams, Protein 29 grams, SaturatedFat 3 grams, Sodium 568 milligrams, Sugar 3 grams, TransFat 0 grams

SICILIAN PENNE WITH SWORDFISH AND EGGPLANT



Sicilian Penne with Swordfish and Eggplant image

Provided by Giada De Laurentiis

Categories     main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 12

1 pound penne pasta
1/3 cup olive oil, plus 2 tablespoons
3 garlic cloves, minced
1/2 teaspoon red chili flakes (plus more to taste)
1/4 cup chopped fresh flat-leaf parsley, plus 1/3 cup
4 Japanese eggplants, ends trimmed, thinly sliced lengthwise, then cut into squares
1 pound swordfish steaks, skin removed, cut into 1-inch cubes
1/3 cup white wine
2 cups halved teardrop or cherry tomatoes (red, yellow or a blend)
Extra-virgin olive oil, for drizzling
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper

Steps:

  • Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.
  • Meanwhile, place a large, heavy skillet over medium-high heat. Add the 1/3 cup olive oil, garlic, red chili flakes, and 1/4 cup parsley. Stir and cook until fragrant, about 1 to 2 minutes. Add the eggplant and cook until tender, about 5 minutes. Remove the eggplant from the pan and set aside. Season the swordfish cubes with salt and pepper.
  • Using the same pan, over medium-high heat, add the 2 remaining tablespoons of olive oil and cook the swordfish until opaque, about 5 minutes. Add the white wine and cook until almost evaporated, about 2 minutes. Turn off the heat. Add the tomatoes, eggplant, cooked pasta, the remaining 1/3 cup parsley and stir. Drizzle with extra-virgin olive oil and sprinkle with the salt and pepper. Stir to combine.

PASTA WITH SWORDFISH AND CHERRY TOMATO SAUCE



Pasta with Swordfish and Cherry Tomato Sauce image

30-minute pasta dinner recipe with swordfish, cherry tomatoes, and golden raisins.

Provided by Chris Morocco

Categories     Pasta     Low Fat     Kid-Friendly     Quick & Easy     Healthy     Swordfish     Bon Appétit     Small Plates

Yield 4 servings

Number Of Ingredients 12

3 tablespoons olive oil, divided
4 oil-packed anchovy fillets
4 garlic cloves, sliced
1/2 teaspoon crushed red pepper flakes
2 pints cherry tomatoes, halved
Kosher salt
freshly ground pepper
1 pound (1"-thick) swordfish steaks
2 tablespoons pine nuts
12 ounces casarecce or other short pasta
1/2 cup chopped fresh parsley, divided
2 tablespoons golden raisins

Steps:

  • Heat 2 tablespoons oil in a large skillet over medium. Cook anchovies, garlic, and red pepper flakes, stirring occasionally, until anchovies disintegrate, about 3 minutes. Add half of tomatoes; season with salt and pepper. Cook, stirring occasionally, until sauce thickens, 12-15 minutes. Add remaining tomatoes; remove from heat.
  • Meanwhile, heat remaining 1 tablespoon oil in a large skillet over medium-high. Season fish with salt and pepper and cook until golden brown and just cooked through, about 4 minutes per side. Let cool slightly. Coarsely flake flesh; discard skin.
  • Toast nuts in a dry small skillet over medium-low heat, tossing often, until golden brown, about 4 minutes. Let cool.
  • Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid.
  • Add pasta and 1/2 cup pasta cooking liquid to tomato sauce and cook over low heat, tossing often, and adding more cooking liquid as needed, until sauce is thickened and coats pasta. Add fish to pasta along with half of parsley and toss once to combine.
  • Serve pasta topped with raisins, pine nuts, and remaining parsley.

SWORDFISH AND SPAGHETTI WITH CITRUS PESTO



Swordfish and Spaghetti with Citrus Pesto image

Provided by Giada De Laurentiis Bio & Top Recipes

Categories     appetizer

Time 35m

Yield 4 servings

Number Of Ingredients 13

1 pound spaghetti pasta (recommended: Barilla)
1 bunch fresh basil, about 3 cups leaves
1/2 cup toasted pine nuts
1 clove garlic
1 lemon, zest grated and juiced
1 orange, zest grated and juiced
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup extra-virgin olive oil
1 cup grated Parmesan
4 (6-ounce) swordfish steaks
Extra-virgin olive oil
Salt and freshly ground black pepper

Steps:

  • Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta and reserve 1/2 cup of the pasta liquid.
  • Blend the basil, pine nuts, garlic, zests, juices, salt, and pepper in a food processor until the mixture is finely chopped. With the machine running, gradually add the olive oil until the mixture is smooth and creamy. Transfer to a bowl and stir in the Parmesan. Toss with the warm spaghetti and the reserved pasta water.
  • Meanwhile, place a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush both sides of the swordfish fillets with olive oil and season with salt and pepper. Grill the swordfish 3 to 4 minutes a side for a 1-inch thick fillet.
  • Transfer the pasta to a serving platter and top with the grilled swordfish fillets and serve.

SPAGHETTI WITH SWORDFISH



Spaghetti With Swordfish image

Provided by Marian Burros

Categories     dinner, easy, quick, weekday, pastas, main course

Time 30m

Yield 2 servings

Number Of Ingredients 10

12 ounces whole red pepper or 11 ounces chopped ready-cut pepper (2 1/2 cups)
2 teaspoons olive oil
2 large cloves garlic
12 ounces swordfish steak
8 ounces spaghetti or linguine
3 tablespoons currants
2 tablespoons pine nuts
1 1/2 tablespoons olive paste
1/8 teaspoon salt
Freshly ground black pepper

Steps:

  • Bring water to boil in covered pot for spaghetti.
  • Wash, seed and chop pepper.
  • Heat oil in nonstick pan large enough to hold all ingredients. Reduce heat to medium-high and add oil. Add peppers, and saute until they begin to brown.
  • Mince garlic, and add to pepper as it cooks.
  • When pepper begins to soften, push to the side and add swordfish, browning on both sides. Measure at the thickest part, and cook 8 minutes to the inch.
  • Cook spaghetti according to package directions.
  • When swordfish is cooked, remove and set aside. Add currants, pine nuts and olive paste, and reduce heat to very low. Flake the swordfish, return to pan and keep warm.
  • When spaghetti is cooked, drain and stir into swordfish mixture. Season with salt and pepper, and serve.

Nutrition Facts : @context http, Calories 871, UnsaturatedFat 17 grams, Carbohydrate 109 grams, Fat 25 grams, Fiber 9 grams, Protein 52 grams, SaturatedFat 4 grams, Sodium 346 milligrams, Sugar 20 grams, TransFat 0 grams

CREAMY SWORDFISH ON NOODLES



Creamy Swordfish on Noodles image

Saute swordfish chunks, then combine them with broccoli, carrots and cauliflower and a creamy cheese sauce--a weeknight meal your family is sure to enjoy.

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 10

4 cups uncooked egg noodles
1 pound swordfish steak, cut into 1/2-inch cubes
1 teaspoon salt, divided
1/2 teaspoon pepper, divided
1 tablespoon olive oil
1 tablespoon all-purpose flour
1 cup heavy whipping cream
1 cup shredded part-skim mozzarella cheese
1 cup shredded Parmesan cheese
1 package (16 ounces) frozen California-blend vegetables, thawed

Steps:

  • Cook noodles according to package directions. Meanwhile, sprinkle swordfish with 1/2 teaspoon salt and 1/4 teaspoon pepper. , In a large skillet, saute swordfish in oil for 5-6 minutes or until opaque. Using a slotted spoon, transfer to a bowl; keep warm. , In a small bowl, combine flour and cream until smooth; add to the skillet. Stir in the cheeses. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the fish, vegetables and remaining salt and pepper. Cook for 5 minutes or until heated through. , Drain noodles; top with swordfish mixture.

Nutrition Facts : Calories 711 calories, Fat 43g fat (23g saturated fat), Cholesterol 195mg cholesterol, Sodium 1200mg sodium, Carbohydrate 37g carbohydrate (6g sugars, Fiber 4g fiber), Protein 43g protein.

FETTUCCINE WITH SWORDFISH



Fettuccine with Swordfish image

This delicious reciepe for fettuccine with swordfish is courtesy of Lidia Bastianich.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 8

Coarse sea salt
1 1/2 pounds swordfish
1/2 cup extra-virgin olive oil
1 onion, chopped
1/2 teaspoon crushed red pepper flakes
2 cups canned Italian plum tomatoes, preferably San Marzano, crushed by hand
2 teaspoons fresh mint leaves, thinly sliced
1 pound bavette pasta (dry narrow fettucine)

Steps:

  • 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.

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