Pesce Spada Pasta

Name: Pesce Spada Pasta
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 4 serving(s)
Ingredients: coarse salt; 1/2 lb medium pasta shell; 2 1/2 lbs swordfish steaks, trimmed of skin and dark connective tissue; 1/4 cup extra virgin olive oil; 4 -6 garlic cloves, minced; 1 medium zucchini, diced; 1/2 pint grape tomatoes; 6 scallions, chopped; 1 cup fresh basil, torn or 1/4 cup fresh mint leaves, chopped; 1/2 cup chopped fresh flat-leaf parsley; 1/2 cup dry white wine; fresh ground black pepper

Submitted by ratherbeswimmin

"Rachael Ray"

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Ready In:: 40mins
Ingredients:: 12
Serves:: 4

ingredients

coarse salt
¹⁄₂ lb medium pasta shell
2 ¹⁄₂ lbs swordfish steaks, trimmed of skin and dark connective tissue
¹⁄₄ cup extra virgin olive oil
4 -6 garlic cloves, minced
1 medium zucchini, diced
¹⁄₂ pint grape tomatoes
6 scallions, chopped
1 cup fresh basil, torn or 1/4 cup fresh mint leaves, chopped
¹⁄₂ cup chopped fresh flat-leaf parsley
¹⁄₂ cup dry white wine
fresh ground black pepper

directions

Bring a large pot of water to a boil; add a couple of teaspoons coarse salt to the boiling water; add in the pasta and cook 8-9 minutes, al dente.
Meanwhile, cube the swordfish into bite-size pieces.
Heat a large, deep skillet over med-high heat; add in the olive oil in a slow stream; then add in the swordfish.
Cook fish until lightly browned on all sides; remove using a slotted spoon to a plate; cover loosely with foil and set aside.
Add the garlic, zucchini, and tomatoes to the skillet; season with salt.
Keep them moving and cook 3 minutes.
Add in the scallions; cook the veggies 2 minutes or until the skins of the tomatoes pop.
Return swordfish to pan along with the herbs.
Add in the wine to deglaze the pan; add in the hot, drained pasta and toss.
Season to taste with pepper and salt, if needed; transfer to a large bowl or platter and serve.