Sicilian Style Swordfish With Orecchiette

1. 1

   Heat 1/2 cup oil in a large saucepan over medium heat. Add 4 garlic cloves and stir until browned, about 3 minutes. Discard garlic. Add tomatoes. Season with salt. Increase heat and boil, crushing tomatoes with back of spoon, until reduced to thick sauce consistency, about 8 minutes.

2. 2

   Spread 1/2 of tomato sauce in bottom of heavy large skillet. Top with 1/2 sliced garlic, 1/4 cup olives and 2 Tbsp capers. Drizzle with remaining 2 Tbsp oil. Arrange swordfish on top of sauce. Cover with remaining tomato sauce, garlic, olives, capers and 1/2 cup parsley. Sprinkle with red pepper flakes and pepper. Cover and simmer until fish flakes when you stick a fork in it, about 15 minutes.

3. 3

   Meanwhile, prepare the orecchiette according to package instructions. Drain and place in a large bowl to keep warm.

4. 4

   Transfer fish to platter and cover to keep warm while you boil the sauce until it thickens.

5. 5

   Portion out the pasta into large soup bowls, spoon thickened sauce over the top and top with a chunk of the fish, Garnish with more sauce and chopped parsley. Serve.

No additional tips available.