1/4 cup olive oil
3 garlic cloves, minced
1/8 tsp. red pepper flakes
1 lb. ripe plum tomatoes, peeled, seeded and diced
2 tsp. minced fresh oregano
1/2 cup water
Salt, to taste
3/4 lb. swordfish fillets, any skin removed, cut into 1/2-inch dice
16 Kalamata or other Mediterranean brine-cured olives, pitted and quartered
1 Tbs. capers, rinsed and coarsely chopped iflarge
2 Tbs. minced fresh flat-leaf parsley
1 lb. dried penne or spaghetti
In a large saut? pan over medium heat, warm the olive oil. Add the garlic and red pepper flakes and saut? for 1 minute to release the garlic’s fragrance. Add the tomatoes, oregano and water. Increase the heat to medium-high, bring to a simmer and cook, stirring often, until the tomatoes break down and form a sauce, about 15 minutes. Season with salt. Reduce the heat, add the swordfish, cover and simmer gently until the fish is opaque throughout, about 10 minutes.
Using a wooden spoon, mash the swordfish into the sauce, breaking it up until no large pieces remain. Stir in the olives, capers and 1 Tbs. of the parsley. Remove from the heat.
Bring a large pot three-fourths full of salted water to a boil over high heat. Add the pasta, stir well and cook until al dente (tender but firm to the bite), about 12 minutes or according to the package instructions. While the pasta is cooking, reheat the sauce gently over low heat.
Drain the pasta and return to the warm pot. Add the sauce and toss. Divide among warmed dishes. Top with the remaining 1 Tbs. parsley, dividing it evenly. Serve immediately. Serves 4 to 6.
from Williams Sonoma.