Delicious Seafood Pasta: Penne with Swordfish and Spinach

 

As you probably know, we're all about simple, easy recipes that create gourmet results, and this penne with swordfish and spinach fits the bill perfectly. It's incredibly easy to make, yet the combination of ingredients and flavors will make you think that you were eating at a restaurant. We had initially planned to make a swordfish dinner with a side of spinach, but then got the craving for pasta, had some tomato sauce on hand, and so this was the result, and we're quite glad of it! The swordfish is a delicious, meaty fish that pairs wonderfully with the tomato sauce.

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Making the Dish

What You'll Need
1 or 2 swordfish steaks, trimmed and cut into cubes
salt and pepper to taste
1 bunch spinach, rinsed
2 tbsp olive oil
1 tsp red pepper flakes
1 clove garlic, chopped
1 cup tomato sauce
1/2 lb penne pasta or other tubular pasta

Start by salting and boiling some water to cook the pasta. Penne usually takes about 12 minutes to cook (although can vary by brand, so check your package!), so if you get that started early on, the sauce should be done around the same time. Cook the pasta in the boiling water until a minute shy of the package directions

Pat the swordfish dry and then sprinkle with salt and fresh ground pepper, and pat in. Heat the olive oil in a non stick pan over high heat, and when the olive oil is nice and hot, add in the spinach, garlic, and red pepper flakes. Cook it until the spinach just starts to wilt, being careful not to let the garlic burn.

Once the spinach has wilted slightly, add in the swordfish and sear on all sides until it is opaque. Cook for about 5 minutes, until it is a pale white color, although not completely cooked through.

Add in the tomato sauce, and stir everything together to incorporate. Bring the swordfish and spinach sauce to a bubble, then reduce the heat and simmer until the pasta has finished cooking, another 5 - 7 minutes or so.

Once the pasta has finished, take a small portion of the pasta water and add it to the swordfish and spinach sauce. Then, drain the penne, and add it directly to the sauce. Turn the heat up to high and toss everything together gently to incorporated, cooking until the sauce has reduced to the desired consistency, about 1 - 2 minutes.





Season with additional pepper if desired, and serve piping hot! Enjoy!

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