Archives for November, 2010

We have made this with tilapia too and it’s still super good.


1 tablespoon salt-packed capers
3 tablespoons extra-virgin olive oil
6 garlic cloves, thinly sliced
2 large jalapeños, thinly sliced
6 large anchovy fillets, minced
1/2 cup dry white wine
One 28-ounce can whole tomatoes, chopped and juices reserved
1/2 pound penne rigate
1/2 pound skinless swordfish steak
Salt and freshly ground pepper
2 tablespoons chopped basil
2 tablespoons chopped parsley


  1. In a bowl, cover the capers with warm water. Let stand for 20 minutes; drain.
  2. In a skillet, heat the olive oil. Add the garlic and jalapeños and cook over moderate heat until the garlic is golden, about 3 minutes. Add the anchovies and cook, mashing, until dissolved, about 30 seconds. Add the white wine and simmer over moderately high heat for 2 minutes. Add the tomatoes and their juices and simmer until slightly thickened, about 5 minutes.
  3. In a large pot of boiling salted water, cook the penne until al dente. Drain.
  4. Season the fish with salt and pepper and add to the sauce along with the capers. Cover and cook over low heat, turning once, until the fish is just cooked through and can be flaked into large, moist pieces, about 8 minutes. Transfer the fish to a plate. Season the anchovy sauce with salt and pepper. Add the penne to the sauce and simmer over low heat for 1 minute, stirring. Spoon the pasta and sauce into bowls and top with the flaked swordfish. Garnish with the basil and parsley and serve.

This makes LOTS of soup. But it is really tasty.

  • 1 lb. dried red lentils
  • 12 c. water
  • 3 tsp salt
  • 1/4 c. olive oil
  • 2 c. chopped onions
  • 3-4 cloves garlic, minced
  • 1/2 c. bulgur/ couscous
  • 4 c. vegetable stock
  • 2 tsp. black pepper
  • 1 tblsp. cayenne pepper
  • 1 – 28 oz. can chopped tomatoes with juice
  • 2 tblsp. tomato paste
  • 1 c. chopped parsley
  • 3 tblsp lemon juice or pepper-infused vinegar


  1. In a huge stockpot (5 qts), bring to a boil 12 cups of water. Add the lentils and 2 teaspoon salt. Simmer for 30 minutes.
  2. Meanwhile in a 3 or 4 qt. pot, saute onions, garlic, and remaining 1 teaspoon salt in the olive oil until slightly brown. Add the bulgur, pepper and cayenne. (If you are using rice instead of bulgur, don’t add it just yet.) Stir until well combined and slightly toasted. Add tomatoes, tomato paste, and stock. Simmer 15 minutes.
  3. Add tomato mixture, chopped parsley, and rice (if using) to the lentils, and simmer for 30 minutes or until tender.
  4. Before serving, stir in lemon juice or vinegar (see my recipe for pepper infused vinegar under Easiest Chickpea Salad Ever). Taste for salt and pepper. Garnish with more chopped parsley if desired.