Fettuccine With Swordfish

Name: Fettuccine With Swordfish
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 6 servings Coarse sea salt; 2 teaspoons fresh mint leaves, thinly sliced; 118 milliliters extra-virgin olive oil; 1 onion, chopped; 454 grams bavette pasta (dry narrow fettucine); 473 milliliters canned Italian plum tomatoes, preferably San Marzano, crushed by hand; 1 teaspoons crushed red pepper flakes; 680 grams swordfish

Fettuccine With Swordfish might be just the main course you are searching for. One serving contains 614 calories, 33g of protein, and 27g of fat. This dairy free and pescatarian recipe serves 6. If you have coarse sea salt, mint leaves, onion, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Add onion to skillet; season with 1/4 teaspoon salt and crushed red pepper flakes. Cook until softened and sizzling, about 3 minutes.

Ingredients you will need

Red Pepper Flakes

Onion

Salt

Equipment you will use

Frying Pan

Add tomatoes and stir to combine. Fill tomato can with 1/2 cup hot water and add to pan. Increase heat and bring mixture to a boil. Stir in 3/4 teaspoon salt and mint; reduce heat to a simmer and cook for 5 minutes.

Ingredients you will need

Tomato