Penne with Swordfish Mint and Pine Nuts

A pasta dish from Sicily that celebrates fresh fish and mint. Serves 4 Ingredients 1 pound swordfish steak, about 1 inch thick ¾ pound penne ½ cup chopped fresh mint ¼ cup plus ½ tablespoon olive oil ¼ cup pine nuts 3 cloves garlic, minced ¾ teaspoon salt ¼ teaspoon fresh-ground black pepper Directions In a small frying pan, toast the pine nuts…

Bread, Potato and Arugula Soup (Zuppa di Patate, Rucola, e Pane)

The ideal arugula to use for this soup is the tougher, wilder kind; the fragile hydroponic type is too delicate for this dish. Serves: 8 Ingredients ¾ pound medium-size potatoes (about 2 potatoes), peeled and cut into ½-inch-thick slices 1 pound arugula (2 to 3 large bunches), preferably not hydroponic or “baby” ½ cup dices (½-inch) day-old…

Tomato Sauce

Makes about 4 ½ cups or enough for 8-10 servings of pasta Ingredients 2 cans (28oz) of crushed tomatoes ¼ cup plus 2 ½ Tbsp extra virgin olive oil 1 large onion finely chopped ½ cup finely chopped carrots ½ cup finely chopped celery 6 fresh bay leaves (or 3 dried) Crushed red pepper (to taste) Sea salt (to taste)…

Fish Stew with Tomato and Parsley

Serves: 6 Ingredients 6 tablespoons olive oil 1½ cup chopped onion 5 large garlic cloves, chopped ⅔ cup chopped fresh parsley 2 cups crushed or diced tomatoes 1⅓ cups cold water 1 cup dry white wine 1¼ pounds mixed fish fillets (such as sea bass, shark, orange roughy, cod and snapper), cut into 2-inch pieces Directions Heat…