Tag Archives: sundried tomatoes

Sicilian-Style Swordfish from food52.com

Posted on by
  • IMG_98552 tablespoons olive oil
  • 1 medium yellow onion, halved and thinly sliced
  • 2 garlic cloves, finely minced
  • 1/3 cup sun-dried tomatoes packed in oil
  • 1/4 cup pitted oil-cured black olives coarsely chopped
  • 2 tablespoons salted capers, well rinsed and coarsely chopped
  • 1/4 cup dry white wine, preferably Sicilian
  • Crushed red pepper to taste
  • 4 x 6 ounces swordfish steaks
  • Salt and pepper to taste
  • Basil, roughly torn for garnish
  1. In a large skillet (one wide enough to hold swordfish in a single layer), heat oil over medium-high heat.
  2. Add onion and garlic; cook, stirring frequently, until onion is lightly browned, 3 to 4 minutes. Remove from heat.
  3. Add sun-dried tomatoes, olives, capers, wine and generous pinch red pepper flakes; stir together. Transfer to bowl.
  4. Lightly season swordfish with salt and pepper; in a single layer, place fish in skillet.
  5. Return skillet to medium-high heat, cover and cook for 3 minutes per side.
  6. When swordfish is cooked through and browned, cover with sauce and warm.
  7. Sprinkle roughly torn basil and serve. This dish can also be served room temperature.Serves 4

 

Fusilli with Spinach and Sun-Dried-Tomato Pesto, Jennifer Kosco

Posted on by

download (3)

3/4 cup pine nuts
15 drained oil-packed sun-dried tomatoes, 5 of them chopped
1/2 cup olive oil
1/3 cup water
1 1/4 teaspoons salt
1 pound fusilli
1/4 pound spinach leaves, shredded (about 2 cups)
1 cup halved cherry tomatoes (about 6 ounces)
1/4 cup grated Parmesan

1. In a small frying pan, toast the pine nuts over moderately low heat, stirring frequently, until golden brown, about 5 minutes; remove from the pan. Or toast the pine nuts in a 350° oven for 5 to 10 minutes.

2. In a blender or food processor, put 1/4 cup of the pine nuts, the whole sun-dried tomatoes, the oil, water, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper. Puree until smooth.

3. Meanwhile, in a large pot of boiling, salted water, cook the fusilli until just done, about 13 minutes. Drain. Rinse with cold water and drain thoroughly.

4. In a large glass or stainless-steel bowl, toss the pasta with the remaining 1/2 cup toasted pine nuts, 3/4 teaspoon salt, and 1/4 teaspoon pepper, the pesto, the chopped sun-dried tomatoes, the spinach, cherry tomatoes, and Parmesan.

Variations
• Use chopped walnuts instead of pine nuts.
• Add half a cup of roughly chopped pitted black olives to the salad.