Pasta Puttanesca is one of those dishes that you either like or don't like. That's because the flavors are robust and in your face. I'm hoping you're a fan of big flavors. 

For today's recipe, I'm making a pasta bowl with swordfish and green beans. This is a combination that is healthy and satisfying. 

Swordfish Puttanesca Pasta Bowl

A Robust Swordfish Puttanesca Pasta Bowl

Do you love olives?  This recipe is for you. You'll want to use a mix of flavorful olives like you can get from the deli at your grocery store.  I love a mixture of robust green and kalamata olives

Do you love capers? This recipe is for you.

Do you love a little heat in your food?  It's in here.  If you don't like heat leave the crushed red pepper out, or add a little more if you want more heat.

Do you love swordfish?  Yep, it's in here, but if not, add shrimp or chicken.

Finally, I've added fresh, French green beans.  They are the skinny ones.  Just toss them into the pasta pot to cook with the pasta.  They'll be bright green and crisp.  It's a lovely addition to this bowl.

This is a quick meal to make.  From putting the pasta on to boil to serving your pasta bowl is 20 minutes.  It's a great meal for a quick weeknight dinner.

Are you ready to make a swordfish Puttanesca bowl?

Swordfish Puttanesca Pasta Bowl

Printer Friendly Recipe

Serves 4

2 Tablespoons olive oil

1 -1 1/2 lbs swordfish steak

1 lb pasta of choice, linguini preferred

4 handfuls of French green beans, trimmed

1/2 onion, chopped

1 cup chopped flavorful olives

1-2 Tablespoons capers, drained

1 clove fresh garlic, minced

1/2 tsp. crushed red pepper

1-15 ounce can diced tomatoes

2 cups prepared, Italian tomato sauce, jarred or homemade

Freshly grated Parmesan cheese

Salt and pepper, to taste

Directions

Fill a large pot with water. Add about 2 Tablespoons of salt and bring to a boil.  Add the pasta and green beans and bring to a boil.  Cook until the pasta is al dente and the beans are tender-crisp, about 10 minutes.

While the pasta and beans are cooking, add the olive oil to a large saute pan over medium heat.  Salt and pepper the swordfish.  Add the swordfish to the hot pan, cooking for two minutes on each side.  Set aside.

Add the onion and cook for two minutes.  Add the garlic, crushed red pepper, diced tomatoes, and tomato sauce.  Stir to combine.  Add the olives and capers.  Taste and adjust seasoning.

Cut the swordfish into one-inch chunks and add to the sauce. Drain the pasta and beans and add to the sauce.  Toss so everything is well coated. Cook for a minute or two to let the flavors combine.  

Serve with some freshly grated Parmesan cheese.

Enjoy!