Ingredients

4 servings

　　Coarse salt

　　1 pound medium shell pasta

　　1 1/4 to 1 1/2 pounds swordfish steak, trimmed of skin and dark connective tissue

　　1/4 cup extra-virgin olive oil (EVOO) (4 times around the pan)

　　4 to 6 garlic cloves, chopped

　　1 medium zucchini, cut into short, thick matchsticks

　　1 pint grape tomatoes

　　6 scallions, chopped

　　1/4 cup chopped fresh mint leaves (a handful)

　　1/4 cup chopped fresh flat-leaf parsley (a handful)

　　1/2 cup dry white wine

　　Freshly ground black pepper

　　

Step 1

Bring a large pot of water to a boil. Add a couple of teaspoons of coarse salt to the boiling water, then add the pasta and cook for 8 or 9 minutes, until al dente.

　　

Step 2

Cut the swordfish into bite-size cubes.

　　

Step 3

Heat a large, deep skillet over medium-high heat. Add the EVOO, then the swordfish. Cook the fish until lightly browned on all sides. Remove with a slotted spoon to a plate, and cover loosely with foil to keep the fish warm.

　　

Step 4

Add the garlic, zucchini, and tomatoes to the pan and season with salt. Keep the veggies moving and cook for 3 minutes. Add the scallions. Cook for 2 minutes more to get the skins of the tomatoes to pop. Add the swordfish back to the pan and toss in the herbs. Douse the pan with the wine and scrape with a wooden spoon to lift the pan drippings. Add the hot drained starchy pasta and toss. Season with pepper and adjust the salt to taste, then transfer to a huge serving bowl or platter and serve.

　　Rachael Ray 365: No Repeats