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Category: Recipes
Yield/Servings:6
Prep Time: 10 Cook Time: 30 Total Time: 45
Ingredients are in the above photo.
DIRECTIONS: 3 STEPS Serves 6
1. Bring a large pot of salted water to boil for the bowtie pasta. To a large skillet over medium-high heat, add 2 TBS of Olive Oil. Season the swordfish chunks with 1/2 tsp salt. Add the swordfish to the skillet and cook until browned all over, but not cooked through, roughly about 3 minutes. Remove to a plate and cover to remain warm.
2. Add the remaining 2 TBS of Olive Oil to the skillet. When the oil is hot, add the sliced onion. Cook until the onion is golden and caramelized, about 8 minutes. Add the sliced garlic & thyme, and cook until the garlic is lightly golden, about 2 minutes. DO NOT OVERCOOK THE GARLIC. Add the tomatoes, and sloth the remainder out of the can of tomatoes with 1 cup of pasta water and add to the skillet. Season with the remaining 1/2 tsp of salt (or Garlic Salt) and the Crushed Red Pepper. Bring to a simmer, and add the capers. Cook until the sauce is thick and flavorful,about 15 minutes.
3. Meanwhile, cook the pasta in the boiling water. When the pasta is almost done al dente, add the swordfish back to skillet containing the sauce. Let simmer until the swordfish is cooked through, about 2 to 5 minutes. When the pasta is al dente, remove, drain and transfer directly to the simmering sauce. Add the parsley and a drizzle of olive oil and toss.
Serve immediately while hot in deep plates or bowls.
Recipe Source: https://lidiasitaly.com/recipes/farfalle-with-swordfish/
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BOWTIE PASTA (FARFALLE) WITH SWORDFISH
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"This farfalle pasta dish can be made with swordfish or shrimp. Here, I make it with swordfish. It’s simple, delicious, and makes a great weeknight meal." Watch Lidia Bastianich make it on Youtube at:
https://www.youtube.com/watch?v=1lneaLQEwqw
Category: Recipes
Yield/Servings:
Prep Time: 10 Cook Time: 30 Total Time: 45
Ingredients are in the above photo.
DIRECTIONS: 3 STEPS Serves 6
1. Bring a large pot of salted water to boil for the bowtie pasta. To a large skillet over medium-high heat, add 2 TBS of Olive Oil. Season the swordfish chunks with 1/2 tsp salt. Add the swordfish to the skillet and cook until browned all over, but not cooked through, roughly about 3 minutes. Remove to a plate and cover to remain warm.
2. Add the remaining 2 TBS of Olive Oil to the skillet. When the oil is hot, add the sliced onion. Cook until the onion is golden and caramelized, about 8 minutes. Add the sliced garlic & thyme, and cook until the garlic is lightly golden, about 2 minutes. DO NOT OVERCOOK THE GARLIC. Add the tomatoes, and sloth the remainder out of the can of tomatoes with 1 cup of pasta water and add to the skillet. Season with the remaining 1/2 tsp of salt (or Garlic Salt) and the Crushed Red Pepper. Bring to a simmer, and add the capers. Cook until the sauce is thick and flavorful,about 15 minutes.
3. Meanwhile, cook the pasta in the boiling water. When the pasta is almost done al dente, add the swordfish back to skillet containing the sauce. Let simmer until the swordfish is cooked through, about 2 to 5 minutes. When the pasta is al dente, remove, drain and transfer directly to the simmering sauce. Add the parsley and a drizzle of olive oil and toss.
Serve immediately while hot in deep plates or bowls.
Recipe Source: https://lidiasitaly.com/recipes/farfalle-with-swordfish/
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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