Spaghetti with Spicy Swordfish
Spaghetti con Pesce Spada e Pomodoro
Region: Italy
Category: Pasta with Fish
Season: Any
Difficulty: Easy but labor intensive

This light, late summer dish is a preparation with a spicy Calabrian-type of flavor.  It’s a refreshing taste and you can leave out the chile if you’re not inclined to spice it up.  You will need very little swordfish as it is used almost like a condiment.  Some people don’t like the skin of the swordfish, but I do and leave it on for that reason.

[photo: Clifford A. Wright]

Yield: Makes 4 servings
Preparation Time: 45 minutes

3 tablespoons extra-virgin olive oil

1 small onion, finely chopped

2 large garlic cloves, finely chopped

1 small green chile, seeded and finely chopped

2 small ripe tomatoes, peeled, seeded, and finely chopped

3/4 cup water

1/2 teaspoon dried oregano

Salt and freshly ground black pepper to taste

3/4 pound swordfish, diced

Juice from 1/2 lemon

3/4 pound spaghetti

1. In a skillet, heat the olive oil over medium-high heat, then cook the onion, garlic, and chile until translucent, stirring, 4 to 5 minutes.  Add the tomato, 1/2 cup water, oregano, and season with salt and pepper.  Cook until the water is almost evaporated, about 15 minutes.  Add the swordfish, the remaining 1/4 cup water, and the lemon juice and cook until the fish is firm, about 10 minutes. 

2. Meanwhile, for every pound of pasta, bring 6 quarts of water to a rolling boil over high heat, salt abundantly with up to 1/2 cup of salt, then add the pasta in handfuls.  Cook over high heat, stirring occasionally so the pasta doesn’t stick together, until al dente.  Drain without rinsing. Transfer the pasta to the skillet and toss for 2 minutes.  Serve hot.

Variation: 

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Posted: 12/17/2006