Pasta with Swordfish and Cherry Tomato Sauce
This recipe is the epitome of Sicily with the swordfish, pine nuts, and golden raisins.
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Cooking tools:
- Pepper mill
- Stove
- Skillet
- Pot
- Colander
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Wooden spoon
- Tongs
- Mixing bowl
- Serving platter
Ingredients
- 3 tablespoons olive oil, divided
- 4 oil-packed anchovy fillets
- 4 garlic cloves, sliced
- 1/2 teaspoon crushed red pepper flakes
- 2 pints cherry tomatoes, halved
- Kosher salt, freshly ground pepper
- 1 pound (1"-thick) swordfish steaks
- 2 tablespoons pine nuts
- 12 ounces casarecce or other short pasta
- 1/2 cup chopped fresh parsley, divided
- 2 tablespoons golden raisins
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