Spaghetti al Pesca Spada

Spaghetti al Pesca Spada (Swordfish)

This recipe comes to us from Rome, Italy and was provided by Sr. y Sra. Fabrizio D'Agnano. Sra. D'Agnano is the co-operator of a highly regarded and well respected culinary school in Rome called Atavolaconlochef. This dish is simple to make and a quickly prepared meal. Preparation is important. Once you start putting the ingredients in the skillet, it goes quickly. So be sure to have everything cut, chopped and ready to go before you put it to the fire, otherwise, you are going to find yourself in a bind. It is absolutely delicious. There is no other words to describe it.

Ingredients:
Olive Oil 4-5 tablespoons
Garlic 2-3 cloves
Capers 20 grams (3/4 oz. or 2 spoonful)
Chile Peppers 1 or 2 small ones
Black Olives 100 grams (3.5 ozs.) Regular size olives pitted. (Not Jumbo Olives)
Swordfish 200-250 grams (7-9 ozs.) cut into small 1 cm. (3/8") cubes
White Wine about eight "glugs" from the bottle
4 small ripe tomatoes seeded and chopped into small pieces
Chopped Fresh Basil
Chopped Fresh Italian Parsley
Spaghetti 320 grams (3/4 pound)

Instructions:

Put a large pot of water on to boil. I put it on when I started the chopping and preparations. When the water comes to a boil, add some salt and the spaghetti. When the spaghetti is "al dente" remove and drain it. If you are wandering how long of cooking is "al dante" check the instructions on the package. "Al dente" is firm or "not too cooked".

In a skillet over mild heat and after the pan has come to temperature add the olive oil, garlic, and peppers. When the garlic becomes blond (just starting to change color) add the capers and black olives. Cook those a bit then add the swordfish. If you can't find swordfish, some other fish such as tuna will do. It has to be a fish with that kind of texture. After just a few minutes of cooking add the wine. Cook that until the wine evaporates a bit then add in the tomatoes. You only need to cook this a couple more minutes then take it off the heat.

Add the spaghetti and toss stir with a couple of forks. Sprinkle the parsley and basil on top. Serve with a cold white wine.