Pasta with Swordfish Olives Capers and Mint
Ingredients
- 1-1/2 lbs. Skinless swordfish steaks ; Cut into 1" chunks
- 1/2 Cup Olive oil
- 3 Tablespoons Capers ; Drained
- 1/4 Cup Cerignola or Nocellera Olives ; Pitted and roughly chopped
- Salt & Pepper
- 4 teaspoons Garlic ; Chopped
- 1 teaspoon Fennel seeds
- 1 teaspoon Chili flakes
- 1 lb. Tube-shaped pasta
- 1/4 Cup Flat-leafed parsley ; Chopped
- 3 Tablespoons Mint ; Chopped
- Fresh lemon juice
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