Swordfish and Pasta with Sun-dried Tomato Basil Sauce

by Tokyo Terrace on May 24, 2009

There are few things that I love to cook with more than basil. The smell alone is enough to brighten my mood and bring a little sunshine into even the rainiest of days.

Today was just the kind of day that needed brightening. We woke up to low hanging, dark clouds spitting rain. It wasn’t the kind of rain that falls heavily and steadily. Nor was it a sparse sprinkle or light rain shower. Rather, the rain drops seemed to be of all sizes. Small and gentle. Big and heavy. The clouds just could not make up their minds about how to send the nourishing rain our way.

Somewhere in the middle of the rain, for a brief moment, the sun came out. At the time, I was riding my bicycle to the grocery store and suddenly stopped on the sidewalk, letting the sun’s warmth soak into my back. It was glorious. At that moment I knew. Today needed some basil.

As I write this, there are flashes of lightening and crashes of thunder. Not in a threatening way. More like a “summer is on its way and so are the thundering nights” way. This meal was just what we needed. Brightly colored and flavored, we were able to end our weekend with some sun in the midst of the rain.

Swordfish and Pasta with Sun-dried Tomato Basil Sauce

2 swordfish steaks

1/2 package angel hair pasta

4 sun dried tomatoes (not in oil), chopped

2 cups basil leaves, chopped

1 clove garlic, choped

1/4 cup olive oil

2 tablespoons butter

salt and pepper

red pepper flakes

lemon wedges

Make the pasta according to the package directions. Meanwhile, in a food processor, combine the sun dried tomatoes, basil, garlic, oil, salt and pepper (to taste) and pulse until well combined. Set aside.

In a medium pan, heat 2 tablespoons olive oil over medium high heat. Season the swordfish with salt and pepper and place in the pan. Cook for 2 minutes on each side.

In another, large pan, melt the butter. Add the sun dried tomato basil mixture to the melted butter and stir to combine. Add the angel hair pasta to the sauce and turn off the heat. Toss the pasta to coat with the sauce.

Serve with the swordfish on top of the pasta along with a lemon wedge. Sprinkle with red pepper flakes for garnish.

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  • oysterculture

    This dish looks like it has all the elements of success: simple, good ingredients and just plain tasty – does it get better than that! One thing about SF, is that we do not get the thunder storms like back in MN and Tokyo by the sounds of it. I miss those. Nothing like being indoors while Mother Nature is having a hissy fit. Can be kind of relaxing.

  • oysterculture

    This dish looks like it has all the elements of success: simple, good ingredients and just plain tasty – does it get better than that! One thing about SF, is that we do not get the thunder storms like back in MN and Tokyo by the sounds of it. I miss those. Nothing like being indoors while Mother Nature is having a hissy fit. Can be kind of relaxing.

  • Aunt J in Hendersonville

    Ahhhhhhhh………..an ode to basil -
    and to rainy days, unexpected appearances
    by del sol, aromas, satisfied taste buds,
    youth…contentment.
    I love seeing the world through your
    non-jaundiced eyes.
    Hats off to you, dear niece!

  • Aunt J in Hendersonville

    Ahhhhhhhh………..an ode to basil -
    and to rainy days, unexpected appearances
    by del sol, aromas, satisfied taste buds,
    youth…contentment.
    I love seeing the world through your
    non-jaundiced eyes.
    Hats off to you, dear niece!

  • http://thesophisticatedgourmet.blogspot.com/ Kamran Siddiqi (The Sophistica

    This dish looks amazing. It looks simple and delicious. And the colors on the plate are amazing!

  • http://thesophisticatedgourmet.blogspot.com/ Kamran Siddiqi (The Sophisticated Gourmet)

    This dish looks amazing. It looks simple and delicious. And the colors on the plate are amazing!

  • http://thewhitesintokyo.blogspot.com/ Bradley

    My tastebuds can personally attest to the awesomeness of this dinner. It was “simple and delicious” as Kamran said.

    I can’t wait for leftovers…

  • http://thewhitesintokyo.blogspot.com/ Bradley

    My tastebuds can personally attest to the awesomeness of this dinner. It was “simple and delicious” as Kamran said.

    I can’t wait for leftovers…

  • tokyoterrace

    Sometimes I just love thunderstorms. Kind of like a good snow storm- you feel all snuggly and relaxed. At least, as long as there aren’t any tornadoes! That happens occasionally in MN… Glad you like the dish! I love creating meals like this one. Easy, delicious and pretty.

  • tokyoterrace

    Maybe I’ll make this for you when I’m in TN! Is swordfish available there?

  • tokyoterrace

    Sometimes I just love thunderstorms. Kind of like a good snow storm- you feel all snuggly and relaxed. At least, as long as there aren’t any tornadoes! That happens occasionally in MN… Glad you like the dish! I love creating meals like this one. Easy, delicious and pretty.

  • tokyoterrace

    Maybe I’ll make this for you when I’m in TN! Is swordfish available there?

  • tokyoterrace

    Thanks! Part of the reason I added the red pepper flakes was because I thought it added a little punch of flavor. I always say that you eat with your eyes first. I try to do whatever I can to make food look as great as it tastes.

  • tokyoterrace

    Thanks! Part of the reason I added the red pepper flakes was because I thought it added a little punch of flavor. I always say that you eat with your eyes first. I try to do whatever I can to make food look as great as it tastes.

  • tokyoterrace

    Too bad I got all the leftovers from this one! I’ll just have to make this again some time… Of course, that would require me to make the same thing twice-something I am definitely not good at.

  • tokyoterrace

    Too bad I got all the leftovers from this one! I’ll just have to make this again some time… Of course, that would require me to make the same thing twice-something I am definitely not good at.

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