Ah, the Hamptons… Can’t live with ‘em, can’t live without ‘em. And by without them, I mean that The New York Post would be blank all summer long. Yes, I always read The Police Blotter first, but Page Six is where I get the Summer Stop and Frisk updates that I care about, all of which occur in the Hamptons after dark. Plus, Page Six is chock full of other globally important news. For example, just today I learned the following: Alec Baldwin blah blah blah, Christie Brinkley blah blah blah, Hedge Fund geek blah blah blah…
But where New Yorkers go, good food follows, and it’s usually Italian. And so, just down the road from all of the Clinton hullabaloo, the relatively low key Osteria Salina serves up authentic Sicilian cuisine on a side street in Bridgehampton. If Billy Joel was dining there I didn’t notice, as I couldn’t take my eyes off of my bucatini with swordfish. Chef Cinzia Gaglio was kind enough to send me her recipe, which I adapted and prepared the day I got home. Here is a little bit of Sicily and the Hamptons for all of us to enjoy.
p.s. Check out our wine pairings to complement this recipe.Print
Sunday Pasta®: Paccheri with Swordfish (Olives, Capers, Tomato)
- Total Time: 45 minutes
- Yield: 4-6 1x
- 1 tablespoon finely chopped onion
- 3 tablespoons extra virgin olive oil
- 1 clove garlic, thinly sliced
- 1 pinch crushed red pepper
- 1 pound swordfish (thick filet), cubed
- 8 Castelvetrano olives, pitted and halved, or another meaty green olive
- 1/2 tablespoon small capers
- 2 cups passata di pomodoro (tomato puree)
- 1 tablespoon Italian flat leaf parsley, finely chopped
- 1/8 teaspoon freshly ground black pepper
- Salt to taste
- 1 pound paccheri (bucatini or spaghetti)
- Bring a large pot of salted water to a boil.
- In a large skillet, over medium heat, sauté the onion in 2 tablespoons olive oil until lightly golden. Add the garlic and crushed red pepper and cook until golden brown.
- Add swordfish and sauté until gold on all sides. Add the passata di pomodoro. (You can make the passata di pomodoro by passing canned tomatoes through a food mill.). Stir and simmer for 3 minutes over medium heat.
- Add the olives, capers, and parsley to the sauce. Simmer for one minute.
- Cook the pasta until al dente (about 2 minutes less than the package directions), drain it, and add to the skillet with the sauce. Mix together.
- Serve immediately.