Sicilians are blessed with great swordfish, intensely flavored sun-
ripened tomatoes, superb olives and the best capers in the world.
Siracusans, in eastern Sicily, combine all these ingredients in this
outstanding pasta dish.
1 Tbsp. extra-virgin olive oil
1/2 cup finely chopped onion
1 garlic clove, minced
2 cups seeded and diced plum tomatoes (about 6)
1 lb. swordfish, cut in 3/4-inch cubes
1 tsp. minced fresh rosemary, thyme or oregano
2 Tbsp. chopped green Sicilian or Spanish olives
1 Tbsp. capers, drained and rinsed
Pinch red pepper flakes
Salt and freshly ground pepper to taste
3/4 lb. spaghetti (go for the whole wheat)
1 Tbsp. fresh lemon juice
2 Tbsp. chopped parsley
1. Bring to boil a large pot of water.
2. Heat oil in large, non-stick skillet over medium-high heat.
Sauté onions and garlic until onions soften, about 5 minutes.
3. Add tomatoes and cook until they start to soften, 3 to 4 minutes,
stirring occasionally.
4. Add fish, herbs, olives, capers, red pepper flakes, salt and
freshly ground pepper to taste. Simmer gently until fish is cooked
through, about 8 minutes.
5. Meanwhile, cook spaghetti according to package directions. Drain
and place in warm serving bowl.
6. Pour sauce over pasta. Sprinkle with lemon juice and garnish
with parsley. Serve immediately.
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