Saturday, November 12, 2011

Rigatoni with Swordfish and Tomatoes

I usually cook for dinner and not for lunch. Today, however, as it was LittleGrouch's birthday, we had visitors who needed to be fed. I opted for a light lunch as we were having a birthday cake later in the afternoon. We usually don't have pasta dishes with fish but when HubbyGrouch flipped through my cooking magazine, he thought this might be worth a try. It was a nice, quick and simple dish. Not too exciting in my opinion but rather light and healthy.

12 ounces whole wheat Rigatoni or Penne
1-2 tbsp olive oil
2 small onions, finely chopped
2 large garlic cloves, thinly sliced
black pepper
one 28-ounce can diced tomatoes
1 cup bottled clam juice
1 pound skinless swordfish fillet, cut into 3/4" dice
1/4 cup chopped fresh parsley

Cook pasta according to instructions. Drain. Meanwhile, heat olive oil over moderate heat. Add onions and garlic and cook until softened, about 5 minutes. Add pepper and tomatoes and bring to a boil. Cook, stirring occasionally, until the sauce is very thick, about 8 minutes. Add clam juice and simmer until the sauce is thickened and slightly reduced, about 5 minutes. Season fish with salt and stir into sauce. Simmer for 2-3 minutes, until the fish is cooked through. Divide pasta among plates, spoon sauce over and sprinkle with parsley.

(adapted from Food & Wine)

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