Farfalle al Sugo di Pesce Spada (Italian Name of the Recipe)
Yield: Servings 6
¼ cup extra-virgin olive oil, plus more for drizzling
¼ cup tiny capers in brine, drained
½ teaspoon crushed red pepper flakes
1 big onion, cut
1 pound farfalle
1 pound skinless swordfish fillet, approximately ¾ inch thick, cut
1 teaspoon chopped fresh thyme leaves
1 teaspoon kosher salt, plus more for the pot
3 tablespoons chopped fresh Italian parsley
4 garlic cloves, thinly cut
One 28-ounce can Italian plum tomatoes, if possible San Marzano,
crushed using your hands
- Bring a big pot of salted water to its boiling point for the pasta. To a
big frying pan on moderate to high heat, put in 2 tablespoons of the
olive oil. Season the swordfish chunks with ½ teaspoon of the salt.
Put in the swordfish to the frying pan, and cook until browned all
over but not thoroughly cooked, approximately three minutes.
Transfer to a plate.
- Put in the rest of the 2 tablespoons olive oil to the frying pan. When
the oil is hot, put in the onion. Cook until the onion is golden,
approximately eight minutes. Put in the garlic and thyme, and cook
until the garlic is light golden, approximately two minutes. Put in
the tomatoes, slosh out the can with 1 cup pasta water, and put in that, too. Flavor it with the rest of the ½ teaspoon salt and the crushed red pepper. Heat to a simmer, and put in the capers. Cook until the sauce is thick and flavorful, approximately fifteen minutes.
- In the meantime, cook the pasta in the boiling water. When the pasta
is almost done, put in the swordfish back to the sauce, and allow to
simmer until just thoroughly cooked, approximately two to three
minutes. When the pasta is firm to the bite, remove using a spider
and move directly to the simmering sauce. Put in the parsley and a
sprinkle of olive oil, and toss. Serve instantly.