SICILIAN-STYLE SWORDFISH WITH PASTA AND CAPERS
Serves 4 to 6
Ingredients:
8 ounces whole wheat linguine
1 tablespoon extra-virgin olive oil
5 cloves garlic, sliced
1/8 teaspoon crushed red chile flakes
2 cups diced fresh or canned tomatoes with all juices
2 1/2 tablespoon drained capers
1 pound swordfish, skin removed, cut into 3/4-inch chunks
1/3 cup fresh basil leaves, torn into pieces
Method:
Bring a large pot of water to a boil and cook pasta until just tender, about 9 minutes. Meanwhile, heat oil in a large, deep skillet over medium-high heat. Add garlic and cook until just golden around the edges, about 3 minutes. Stir in chile flakes, then tomatoes and capers. Bring to a boil, lower heat and simmer 5 minutes. Add swordfish and stir into sauce. Cover skillet and simmer, stirring gently once or twice, until fish is almost opaque and cooked through, about 4 minutes. Be careful not to overcook. Drain pasta, transfer to a platter or large bowl, ladle sauce over pasta and sprinkle with basil.
Recipe courtesy of Whole Foods
