1 pound skinless swordfish steaks, cut into 1x1x ½ inch chunks

Kosher salt and freshly cracked black pepper

5 tablespoons extra virgin olive oil, plus more for drizzling

2 tablespoons salt-packed capers, soaked, rinsed and drained or drained brined capers

¼ cup Nocellara or Cerignola olives, pitted and roughly chopped

1 tablespoon chopped garlic

1 teaspoon fennel seeds

1 scant teaspoon chili flakes

1 pound paccheri (or shaped pasta of your choice)

¼ cup chopped flat-leaf parsley

2 tablespoons chopped mint

Fresh lemon juice

 

Season the fish with salt and pepper. In a very large skillet, warm 3 tablespoons of olive oil over high heat. Add the fish and cook, without moving, until browned on one side, about 2 minutes. (Cook in batches if necessary to avoid overcrowding the pan.) Transfer the fish to a platter and set aside.

 

In a large pot of well-salted boiling water, cook the pasta according to the package instructions until 2 minutes shy of al dente. Save ¼ cup of pasta water. Drain.

 

In the fish skillet, warm the remaining 2 tablespoons olive oil over medium-high heat. Add the capers and fry until they start to brown, 1 to 2 minutes. Add the olives, garlic, fennel seeds and chili flakes and cook until everything is toasty and fragrant, about 2 minutes. Add 1 tablespoon of pasta water to the pan. Remove from the heat.

 

Toss the pasta into the skillet with the caper mixture, along with the swordfish. Cook over medium heat until the pasta is al dente, 1 to 2 minutes, adding more water if the sauce seems dry. Stir in the parsley and mint and season with salt, pepper and lemon juice.

 

Divide the pasta among four individual serving plates or bowls and finish each with drizzle of olive oil.

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Original recipe