Swordfish with spaghetti puttanesca
Tomato week is coming to an end, but it will live on forever in our hearts.
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As I was tomato week planning, I kept thinking about puttanesca, which is a sauce that I remember eating growing up, but not necessarily as an adult. It’s usually more of a “pull things out of the pantry” sauce, but I wanted a more summery version with market tomatoes.
This recipe isn’t a traditional puttanesca because of the fresh tomatoes, and because I swapped anchovies for miso. It was a bit of a Hail Mary test because I forgot to grab anchovies, and it works! What miso lacks in fishy flavor, it makes up in deeply funky-umami flavor, and I think it’s a pretty decent sub. If you have anchovies, you can definitely use them, I just didn’t want to take another trip to the store. I added fish to make this more of a meal, and because a sauce like this is made for a meaty fish. I tested both swordfish and tuna here, and while I think both work, I happen to like swordfish better in this application.
Before we jump to the recipe, we’ve reached the end of Tomato Week! Here’s what else we’ve been cooking:
