Serves 6 to 8
Ingredients
- 1/2 cup extra-virgin olive oil
- 10 oz swordfish, trimmed and diced
- 3 garlic cloves, peeled and minced
- 1 fresh chile (jalapeño or serrano), minced
- Kosher salt, as needed
- 1 lb dried maccheroncini
- 1/2 cup chopped mint
- 3 tablespoons salted capers, rinsed with cold water
- 3 tablespoons toasted pine nuts
- 1/4 cup chopped pitted black olives
- Freshly ground black pepper, as needed
Directions
- Heat the oil in a sauté pan over medium-low heat. Add the swordfish and cook, stirring from time to time, until it no longer appears raw, about 2 minutes. Add the garlic and chile and sauté until the garlic is aromatic, 1 minute more. Set aside while you prepare the pasta.
- Bring a large pot of salted water to a boil over high heat. Add the maccheroncini and stir to and separate the pieces. Cook, uncovered, until the pasta is just tender to the bite (al dente), 8 to 10 minutes. Reserve a few ladlefuls of pasta cooking water for finishing the sauce (you will need about 1/2 cup).
- Drain the pasta in a colander. Shake well to remove any water clinging to the pasta. Add the drained pasta to the pan with the swordfish, tossing over medium heat until the pasta is evenly coated with oil. Add the mint, capers, pine nuts, olives, salt and pepper as needed, and a little of the reserved pasta cooking water. Continue to toss over medium heat until the dish is combined and very hot. Add more pasta water, if necessary, to keep the dish from becoming too dry. Serve at once in a heated serving bowl or pasta plates.
