"Lunchbag" Swordfish with Mediterranean Tomato Sauce and Linguini Recipe

The recipe makes more tomato sauce than you will need for the fish. It is delicious as a pasta sauce, a topping for bruschetta, or a sauce or side dish for grilled poultry or meat. For the best flavor, use garden fresh tomatoes.

Recipe courtesy of Michael Chiarello
Show: Easy Entertaining with Michael Chiarello
Episode: My First Dinner Party

Total: 1 hr 55 min | Active: 30 min | Yield: 4 servings; makes about 1 quart sauce | Level: Intermediate

Ingredients

3 cups vine-ripened plum (Roma) tomatoes, cored and cut into thin wedges
Salt and freshly ground black pepper
1 tablespoon finely chopped fresh oregano leaves, or 1 teaspoon dried oregano
1 tablespoon finely chopped fresh flat-leaf parsley
1 tablespoon minced garlic
1/4 cup (1 small) minced red onion
2 tablespoons rinsed, drained, and roughly chopped capers
1/2 cup roasted red or yellow bell peppers, coarsely chopped
12 pitted and sliced Greek olives (such as kalamata or Gaeta olives)
2 tablespoons fresh lemon juice
2 tablespoons pepper olive oil or 1/2 teaspoon dried chili flakes
6 tablespoons extra-virgin olive oil
1/2 pound dried linguini
4 (6-ounce) swordfish steaks

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