Tomatoes, olives and garlic are staples for zesty Neapolitan cooking. This tomato-based sauce takes only a few minutes to make and goes well with fish, chicken or beef. I have used swordfish, but any meaty type of fish such as tuna, halibut or grouper can be used.
Fish takes only a few minutes to cook in a skillet. For this recipe, I used a 3/4-inch slice of swordfish. If using a thicker piece (1 inch), cook it for 8 minutes; for a thinner piece (1/2 inch), cook for 4 minutes. If you are not sure if the fish is ready, make a small slit in the flesh. If it is opaque or creamy rather than translucent, its done.
Fresh pasta takes only 2 minutes to cook. It can be found in most markets. Dried linguine can also be used.
This meal contains 522 calories per serving with 24 percent of calories from fat.
• This sauce can be used with sauteed chicken, beef or pork.
• If using dried pasta instead of fresh, cook it for 9 minutes or according to box directions.
• Place water for pasta on to boil.
• Prepare ingredients.
• Start fish; while fish cooks microwave sauce
• Boil pasta and green bell pepper
Wine suggestions: A big chardonnay would be OK with this. But to me, meaty fish like swordfish, tuna and the like go better with a light, fruity red wine such as beaujolais or pinot noir.
McClatchy-Tribune News Service
For a printed copy of the recipes, click the links: