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, it’s 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.
Helpful hints
• 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.
Countdown
• 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
Gassenheimer: DinnerInMinutes.com
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