Puttanesca

We went to Whole Foods to shop for the holiday weekend and I like to buy fish for the night when we do that. Of everything they had, the swordfish looked great and was on sale. So we bought a nice piece of that.

The only swordfish dish in my repetoire comes from Chiarello's book, a recipe I used to make years ago. Josh never seemed crazy about the puttanesca, but I had liked it. But what a difference from the last time that I made it.

I used canned tomatoes that I put up last year, which made it a bit looser than I wanted, but it did the trick. I had whole anchovies and capers preserved in salt. I used calabrian chiles. I harvested (actually, Josh did) fresh parsley, oregano, and basil from the pots outside. And yeah, it was good. I sopped all the extra sauce up with extra bread.

I only had kalamata olives so I just used a lot of those instead of a split with picholines. I guess some things never change. And I did break out the grey salt for this recipe. How much we learn over time...

This was dinner. You can see how much sauce there was to sop up and it was great. The swordfish was delicious. The spinach was simply done with garlic. It was good, too.