Ingredients

The following ingredients have 4 Servings
  • 3 tablespoons olive oil
  • 2 cloves garlic
  • 12 or so oil cured olives, depitted and chopped
  • 1 pound white fish, like striped bass or snapper
  • 1 tablespoon salted capers
  • half a glass of white wine
  • 4 big and fresh tomatoes, roughly chopped
  • 1 packet linguine or spaghetti
  • 2 tablespoons parsley, chopped roughly
  • salt and pepper

Instruction

  • chop tomatoes roughly
  • dice garlic
  • deskin fish and cut into bite sized chunks
  • saute three tablespoons of oil with garlic for two minutes or so over medium heat
  • add fish, stirring carefully until browned. try not to break it up.
  • once browned, add salt and pepper, then half glass of white wine and turn up heat. stir carefully till wine is nearly evaporated.
  • meantime, heat pot of hot water for pasta, generously salted.
  • when wine is nearly evaporated, reduce heat, add tomatoes and cook for 10 minutes or so
  • add capers (i prefer just to shake the salt off them rather than wash them), parsley and olives. again stir carefully: you don't want to turn this into fish puree. when the tomato juice is released and the sauce is just thickening, turn off heat. you want the tomatoes a little raw.
  • cook pasta al dente.
  • carefully add the sauce to the pasta over a little heat. stir gently for a minute or two and serve.