Neapolitan Pasta With Swordfish Recipe (2024)

This sauce was really good but I had a few issues with the quantities in the recipe. 1lb of pasta is WAY too much for the amount of sauce the recipe makes. I used 12oz of pasta and that was still too much and I didn’t end up having enough sauce. I also don’t like that the recipe says to cube the swordfish. Next time I make this I’m gonna sear the swordfish steaks whole and then shred them up before throwing them back in the sauce so that the fish can mix with the sauce more uniformly.

Best meal of 2019 so far. Subbed scallops for swordfish and a ton of torn basil for parsley. Added anchovy paste and healthy pinch of crushed red pepper w/ garlic. About half a cup /- of pasta water in sauce. Don’t rinse the the olives. Their vinegar brings a great flavor.

Great recipe but needed a bit of a kick which was supplied by red chilie pepper flakes.

Had some leftover clam sauce and tomato sauce... cooked the swordfish, deglazed the pan and added the sauces, olives, and handful of cooked shrimp. Awesome!

We had swordfish last night. I bought it at Costco and had to take a big piece -- about a pound and a half. That's way too much for my husband and me. It was delicious, but there were tons left over. Tonight, I made this with the remainder. It was really good. Followed the directions, although my husband wanted more lemon, I also cut down on the pasta -- but not enough. Next time, I'll cook a third as much.

Wonderful flavors! For two eaters I used 6oz pasta & about 2 tbsp oil, otherwise followed recipe as written with full amounts of all the other ingredients. Next time I would use less swordfish and fewer olives but otherwise the amounts were perfect. I can see the sauce feeling scanty for a full pound of pasta but I think it would probably be fine for 10-12oz using more pasta water to thin it out.

Used leftover penne pasta...terrific!

What a wonderful recipe! I had a pint of cherry tomatoes to use up so subbed for the can of San Marzano (with water added). I took the reader recommendations and added anchovies and red pepper flakes with the garlic. My version may have been less saucy but it was delicious though I look forward to trying it with the canned tomatoes. Don’t swap parsley for basil. There was a wonderful savoriness that the parsley added which went well with the swordfish. Loved the lemon zest!

added red pepper chili flakes, more tomatoes (full can of San Marzano), some finely chopped peppers (at the start), more lemon zest and was excellent

I doubled the sauce ingredients to get 4 servings of sauce for a single course pasta dinner. I also followed other comments and added a bottle of clam juice, some fresh Basil and red pepper flake. Finally, I added about 3" of anchovy paste. This is basically a puttanesca sauce base with added ingredients to pair better with fish. The San Marzano tomatoes really work here, giving a rich sauce.

Excellent dish. I usually add anchovies and white wine in my Puttanesca so I added 4 anchovy filets to the oil before the garlic and 1/4 cup white wine before the tomatoes and olives. So good.

Delicious. I find that very lightly salting the swordfish before cooking helps bring out the flavor. Also adding a bit of salt with the tomatoes.

Good. Thought the swordfish would be easier to handle for the brief cook uncut. Cut into smaller pieces just before all ingredients combined. As usual, disagree with the NYT-recommended sauce:pasta ratio. Did half the pasta (8 oz) for the 1.5c tomatoes. At mix-in, didn't use all the pasta. Next time I'd add at least 0.5c more tomatoes. I would also cut the olives into smaller pieces. As is, each is the occasional weirdly salty mouthful. No need to drain the capers; brine helped to deglaze pan.

Delicious. After reading comments I added twice the tomatoes and used 1.5 lbs of swordfish. Came out great. Well liked at the table and a nice way to feature on sale swordfish I'll cook it again soon

Wow! Almost followed recipe and the result was spectacular. Served 2. 1 small swordfish steak, cooked whole and then cubed small, sweet onion, lots of garlic, anchovy & oil, home canned tomato purée, a tiny amt. of ancho chili powder as I cook for a spice sensitive. Black olives &.brine is KEY. Stirred the fish in just before the pasta was cooked. Served over bow ties, topped with chopped basil & parm.

Took the advice of your reader and added the anchovy paste and pepper flakes. Excellent!

I made this with 8 oz orecchiette and that was the perfect amount of pasta. Added a small shake of crushed red pepper as suggested; nice idea.

This sauce was really good but I had a few issues with the quantities in the recipe. 1lb of pasta is WAY too much for the amount of sauce the recipe makes. I used 12oz of pasta and that was still too much and I didn’t end up having enough sauce. I also don’t like that the recipe says to cube the swordfish. Next time I make this I’m gonna sear the swordfish steaks whole and then shred them up before throwing them back in the sauce so that the fish can mix with the sauce more uniformly.

Agree it needs some kick. I think every step needs another minute more than the recipe called for