Neapolitan Pasta With Swordfish Recipes

PASTA NEAPOLITAN

Steps:

• PREPARE RED SAUCE: Heat oil in pan over medium heat& saute onion until translucent.
• Add garlic& saute for another minute.
• Stir in the rest of the ingredients; bring to a boil, then reduce heat& simmer uncovered for 15- 20 minutes.
• Adjust seasoning, if necessary and remove the bay leaf.
• PREPARE CHICKEN SAUCE: Melt butter in a heavy fry pan over medium heat.
• Very thinly slice the chicken into strips; saute along with the almonds, stirring frequently, until the chicken is cooked (about 5 or 6 minutes).
• Meanwhile, pour the cream into a small, heavy pan over a low heat.
• Bring to a boil& boil for about 10 minutes, stirring constantly, until reduced by almost half.
• Combine the cream with the chicken mixture and season.
• Set aside& keep warm.
• PASTA: Add oil, then noodles to a large pot of salted, boiling water& cook until tender.
• Drain well.
• ASSEMBLY: Turn noodles onto individual plates.
• Spoon tomato sauce over them, leaving the outer edge of the noodles visible.
• Spoon chicken sauce onto the center of tomato sauce, leaving the outer edge of the tomato sauce visible.
• Sprinkle with basil leaves.

NEAPOLITAN PASTA WITH SWORDFISH

Steps:

• Place a large sauté pan (4 quarts or more) on high heat, add 3 tablespoons of the oil and when it's mighty hot (a piece of fish should sizzle) add the swordfish, spreading the pieces around in the pan in a single layer. Sear about 30 seconds until just starting to brown. Use a spatula to turn the fish, and cook another minute or so. Season with salt and pepper and remove to a bowl. Reduce heat to medium.
• Add another tablespoon of the oil and the capers and cook a couple of minutes until the capers start to crisp and brown. Turn the heat to low, stir in the garlic and cook for a couple of minutes until it barely starts to color. Add the tomatoes and olives. Cook gently, stirring occasionally, for about 10 minutes to combine the flavors, then turn off the heat. While the tomatoes are simmering bring a pot of well-salted water to a boil for the pasta. Cook the pasta until it's al dente. Remove 1 cup of pasta water, then drain the pasta and add it to the sauté pan.
• Reheat the pasta in the sauce on medium-low heat, folding everything together with a big spoon. Add a half cup or more of the pasta water to give the tomatoes a nice saucelike consistency, stirring until the pasta is well coated. Gently fold in the swordfish and the lemon zest, and stir until you have everything well mixed and heated through. Add more pepper if you wish; the mixture is not likely to demand salt. Transfer to a warm serving dish, scatter parsley on top and serve.

PASTA WITH SWORDFISH AND CHERRY TOMATO SAUCE

Steps:

• Heat 2 tablespoons oil in a large skillet over medium. Cook anchovies, garlic, and red pepper flakes, stirring occasionally, until anchovies disintegrate, about 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. 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 dry small 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.

PASTA PUTTANESCA RECIPE WITH GARLIC, BLACK OLIVES AND CAPERS

Steps:

• NEAPOLITAN VERSION (traditionally vegan)First, rinse and soak capers.
• Now, Peel and crush the cloves of garlic, then saute them in the olive oil until pale golden.
• After that, add the tomatoes puree, and cook 15 minutes over low heat.
• Add the capers and olives, and cook the sauce 5 mins more.
• Add table salt as needed.
• Salt 5 quarters of water with rock salt, then cook the pasta and raise it "al dente".
• Finally, Toss the pasta with Puttanesca sauce and serve.ROMAN VERSIONRinse and soak salted anchovies and capers into different bowls. If anchovies are preserved in oil and capers in vinegar, just rinse and soak the capers.
• Peel and crush the cloves of garlic, then sauté them in the olive oil until pale golden.
• Now, add the anchovies and stir-fry them a couple of minutes, then raise the flame and baste with white wine. Stir-fry the sauce until creamy.
• After that, add the tomatoes puree and oregano, and cook 15 minutes over low heat.
• Now, add the capers and olives, and cook 5 mins more.
• Salt 5 quarters of water with rock salt, then cook the pasta and raise it "al dente".
• Finally, toss the pasta with Puttanesca sauce, then serve completing with a sprinkle of grated Pecorino Romano.

SWORDFISH AND SPAGHETTI WITH CITRUS PESTO

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta and reserve 1/2 cup of the pasta liquid.
• Blend the basil, pine nuts, garlic, zests, juices, salt, and pepper in a food processor until the mixture is finely chopped. With the machine running, gradually add the olive oil until the mixture is smooth and creamy. Transfer to a bowl and stir in the Parmesan. Toss with the warm spaghetti and the reserved pasta water.
• Meanwhile, place a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush both sides of the swordfish fillets with olive oil and season with salt and pepper. Grill the swordfish 3 to 4 minutes a side for a 1-inch thick fillet.
• Transfer the pasta to a serving platter and top with the grilled swordfish fillets and serve.