Cassarecce with Swordfish, Pine Nuts and Raisins MA

By dyannucci

good would be good with salmon

can use salmon or tuna crab meat, flaky fish

Ingredients

• 3 Tablespoons olive oil, divided
• 4 oil-packed anchovy fillets
• 4 garlic cloves, sliced
• 1/2 teaspoon crushed red pepper flakes
• 2 pints cherry tomatoes, halved
• 1/2 cup white wine
• Kosher salt and freshly ground black pepper
• 1 pound 1-inch-thick swordfish steaks cut in half if necessary and remove blood lines
• 2 Tablespoons pine nuts
• 1 package casarecce or other short pasta
• 1/2 cup chopped fresh parsley, and or basil divided
• 2 Tablespoons golden raisins ..-

Preparation

Step 1

Heat 2 Tablespoons olive oil in a large skillet over medium
heat 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; deglaze with white wine and reduce. Remove from heat.

Meanwhile, heat remaining 1 Tablespoon olive oil in a large
skillet over medium-high heat 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. do this in the pan with tongs or wooden spoon.

Toast nuts an raisins heat 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.
finish with evoo

Note can cube swordfish and add after anchovies to save a pan