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Fast & Easy Rachael Ray Recipe For Sicilian Swordfish Penne

Monday's Leftovers: Penne With Swordfish

Yesterday I spent a laid-back afternoon outside, and enjoyed a meal of swordfish, hot off the grill, prepared Sicilian-style. While tonight I don't have time for open-air cooking, I'll continue my love of all plates Sicilian (and using my leftover swordfish!) with a penne avvocato. This fresh pasta toss calls for high-quality Mediterranean ingredients, like San Marzano tomatoes, anchovy fillets, capers, and basil, to build layer up on layer of flavor in under half an hour. For a dinner that requires next to no prep, keep reading.

Penne With Swordfish

Penne With Swordfish

Fast & Easy Rachael Ray Recipe For Sicilian Swordfish Penne 2009-06-26 15:07:29

Ingredients

  1. 1 pound penne pasta
  2. 1/4 cup extra-virgin olive oil
  3. 4 canned anchovy fillets
  4. 4 cloves garlic, grated or finely chopped
  5. 1/2 teaspoon crushed red pepper
  6. 3/4 to 1 pound swordfish steak, trimmed and chopped into small, bite-size pieces
  7. 1/2 cup dry white wine
  8. One 28-ounce can tomatoes, preferably san marzano
  9. 3 tablespoons capers, drained
  10. 1/2 cup basil leaves, torn
  11. 1/3 cup chopped flat-leaf parsley (a generous handful)
  12. Salt and black pepper

Directions

  1. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain.
  2. While the pasta is working, in a large skillet, heat the olive oil over medium heat. Add the anchovies and cook until melted, 2 minutes. Stir in the garlic and cook until fragrant, about 2 minutes; stir in the crushed red pepper.
  3. Increase the heat, add the fish and cook until opaque, 3 to 4 minutes. Add the wine; cook until reduced slightly, 2 minutes.
  4. Add the tomatoes and capers; cook, breaking up the tomatoes, until heated through; season with black pepper.
  5. Add the pasta, basil and parsley and toss.

Serves 4.

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