Provided by Marian Burros
Categories dinner, pastas, main course
Time 40m
Yield 2 servings
Number Of Ingredients 15
Steps:
- Bring water to boil in covered pot for pasta, and chop whole onion.
- Heat large nonstick pan until it is very hot, reduce heat to medium high and add oil and onion. Saute onion until it begins to brown.
- Mince garlic, and add to onion.
- Wash, trim and seed whole pepper, and add to onion. Stir in cumin and red pepper flakes.
- Drain the beans, and rinse them. Reserve half for another use.
- Wash and cut swordfish into bite-size pieces. Add to the softened vegetables, and brown on both sides.
- Cook pasta according to package directions.
- Add 1/2 of the package of peas to the pan, and cook until peas and swordfish are done. Add the beans one minute before dish is cooked.
- Meanwhile, mix orange juice, vinegar and olive paste (or chop olives and stir in) in a serving bowl.
- Drain pasta and spoon into bowl with vegetables and swordfish, and mix well. Season with salt and pepper, and serve with bread.
Nutrition Facts : @context http, Calories 1042, UnsaturatedFat 9 grams, Carbohydrate 168 grams, Fat 14 grams, Fiber 30 grams, Protein 61 grams, SaturatedFat 3 grams, Sodium 738 milligrams, Sugar 27 grams, TransFat 0 grams
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