Fettuccine with Swordfish
This delicious reciepe for fettuccine with swordfish is courtesy of Lidia Bastianich.
- Servings: 6
Source: The Martha Stewart Show, January Summer/Fall 2008
- 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)
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.