- 3 tablespoons olive oil
- 1 pound swordfish, skinned and cut into 1/2- to 3/4-inch-thick slices, any dark-red parts discarded, then cut into bite-size pieces
- Salt and pepper
- 1 pint cherry tomatoes, halved
- 2 large shallots, chopped
- 4 cloves garlic, chopped
- 1 teaspoon crushed red pepper
- 1/2 cup dry vermouth or white wine
- 1 pound penne rigate
- 1 cup (packed) mixed herbs, such as flat-leaf parsley, mint, rosemary, thyme and basil
- EVOO, for drizzling
Bring a large pot of water to a boil for the pasta.
In a large skillet, heat the oil, three turns of the pan, over medium-high. Add the fish. Cook, stirring occasionally, until cooked through, about 5 minutes. Season with salt and pepper. Add the tomatoes, shallots, garlic and crushed red pepper; stir until the shallots soften, 2 to 3 minutes. Add the vermouth. Reduce heat to medium; simmer to reduce slightly, 1 to 2 minutes.
Salt the boiling water, add the pasta and cook to almost al dente. Reserve 1 cup of the starchy cooking water, then drain the pasta.
Chop the herbs.
Toss the pasta with the fish and herbs, over medium, adding some starchy cooking water as necessary to coat pasta; season. Serve in shallow bowls with a fat drizzle of EVOO.
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