Rigatoni with Swordfish, Capers, and Olives

Ingredients

• 1 1/2 pounds skinless swordfish steaks, cut into 1-inch chunks
• Kosher salt and freshly cracked black pepper
• 1/2 cup extra virgin olive oil, plus more for drizzling
• 3 tablespoons drained brined capers
• 1/4 cup meaty green olives, pitted and roughly chopped
• 4 teaspoons chopped garlic
• 1 teaspoon fennel seeds
• 1 teaspoon hot red pepper flakes
• 1 pound rigatoni or other tube-shaped pasta
• 1/4 cup chopped fresh flat-leaf parsley
• 3 tablespoons chopped fresh mint
• Fresh lemon juice

Directions

Step 1

Season the fish with salt and pepper. In a very large skillet, warm 1/4 cup of the olive oil over medium-high heat. Add the fish and cook, without moving, until browned on one side, about 3 minutes. (Avoid overcrowding the pan.) Transfer the fish to a platter and set aside.

Step 2

In the same skillet, warm the remaining 1/4 cup 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 hot red pepper flakes and cook until everything is toasty and fragrant, about 2 minutes. Add 2 tablespoons of water to the pan. Remove from the heat.

Step 3

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

Step 4

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.

Step 5

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