By Nancy Caivano
1 lb pasta (I prefer Rigatoni with
this dish, but any shape will work)
5 tbsp olive oil, divided
12-oz swordfish, cut into strips
Salt and pepper
5 cloves garlic, chopped (or 1 tbsp jar chopped garlic)
1/4 tsp crushed red pepper flakes
8-oz mixed mushrooms, thinly sliced
(variety your preference)
8-oz sugar snap peas, trimmed
3 cups cherry tomatoes, stemmed and halved
1 tbsp cornstarch
1 cup chicken stock, divided
1/2 cup dry white wine
1/4 cup parsley, chopped
1/4 cup basil, julienne
1 tbsp butter
1/2 cup grated Pecorino Romano cheese (or Parmesan)
Cook pasta in a large pot of boiling, salted water until al dente; drain.
Meanwhile, heat 2 tbsp olive oil in a large skillet over medium-high heat. Add swordfish and sauté until cooked through and lightly browned. Season with salt and pepper, remove from pan and set aside.
Add remaining olive oil to same skillet over medium-high heat. Add garlic, red pepper, mushrooms, and peas and sauté until mushrooms turn golden brown. Add cherry tomatoes and swordfish, and cook 5 minutes longer. Season with salt and pepper.
Combine cornstarch with 2 tbsp chicken stock in a small bowl and set aside. Add white wine to skillet and cook until wine is just about totally evaporated. Add remaining chicken stock and stir in cornstarch mixture. Simmer for 5 minutes or until thickened. Stir in parsley and basil. Remove from heat and stir in butter.
Return drained pasta to pot. Add contents of skillet and combine well. Add Romano cheese, toss well to coat and serve immediately.
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