This is a recent recipe from Bon Appetit, my favorite culinary magazine. In the last couple of years (credit to the new editor?) they have updated the content and photography; making it a joy to find in my mailbox. There are so many food magazines these days, and this is at the top of the heap, in my humble opinion.
The recipe will transport you to Sicily, combining pasta and swordfish with anchovies, pine nuts and raisins. It’s important to slightly undercook the fish, as it will continue cooking as it sits, and then a little more as you toss it with the hot pasta. And if someone offers to toss the swordfish on the grill for you, take them up on it!
3 Tbs. olive oil, divided
4 oil-packed anchovy fillets
1/2 tsp. crushed red pepper flakes
2 pints cherry tomatoes, halved
Kosher salt, freshly ground pepper
1 pound (1 inch thick) swordfish steaks
2 Tbs. pine nuts
12 ounces casarecce or other short pasta
1/2 cup chopped fresh parsley, divided
2 Tbs. golden raisins
Heat 2 Tablespoons oil in a large skillet over medium heat. Cook anchovies, garlic, and red pepper flakes, stirring occasionally, until anchovies disintegrate, abut 3 minutes. Add half of tomatoes; season with salt and pepper. Cook, stirring occasionally, until sauce thickens, 12-15 minutes. Add remaining tomatoes; remove from heat.
Meanwhile, heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Season fish with salt and pepper and cook until golden brown and just cooked through, about 4 minutes per side. Let cool slightly. Coarsely flake flesh; discard skin.
Toast nuts in a small dry skillet over medium-low heat, tossing often, until golden brown, about 4 minutes. Let cool.
Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid.
Add pasta and 1/2 cup pasta cooking liquid to tomato sauce and cook over low heat, tossing often, and adding more cooking liquid as needed, until sauce is thickened and coats pasta. Add fish to pasta along with half of parsley and toss once to combine.
Serve pasta topped with raisins, pine nuts, and remaining parsley. Serves 4.
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