Provided by Marian Burros
Categories dinner, easy, quick, weekday, pastas, main course
Time 30m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Bring water to boil in covered pot for spaghetti.
- Wash, seed and chop pepper.
- Heat oil in nonstick pan large enough to hold all ingredients. Reduce heat to medium-high and add oil. Add peppers, and saute until they begin to brown.
- Mince garlic, and add to pepper as it cooks.
- When pepper begins to soften, push to the side and add swordfish, browning on both sides. Measure at the thickest part, and cook 8 minutes to the inch.
- Cook spaghetti according to package directions.
- When swordfish is cooked, remove and set aside. Add currants, pine nuts and olive paste, and reduce heat to very low. Flake the swordfish, return to pan and keep warm.
- When spaghetti is cooked, drain and stir into swordfish mixture. Season with salt and pepper, and serve.
Nutrition Facts : @context http, Calories 871, UnsaturatedFat 17 grams, Carbohydrate 109 grams, Fat 25 grams, Fiber 9 grams, Protein 52 grams, SaturatedFat 4 grams, Sodium 346 milligrams, Sugar 20 grams, TransFat 0 grams
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