Lisa DiFebo-Osias of DiFebo’s Restaurant in Rehoboth Beach taught us how to make a delicious hearty pasta topped with locally-grown veggies and fresh-caught swordfish.
If you’d like to try it at home, here’s what you’ll need.
Cappellini Lucia
- Cappellini Pasta
- Fresh-Caught Swordfish
- Artichokes
- Anchovies
- Minced Garlic
- Olive Oil
- Fresh Olives
- Tomatoes
- Roasted Garlic Marinara
- Kale
- Spinach
- Red Pepper Flakes
- Green onion
- Parsley
- Basil
Heat pan and add olive oil to the bottom. Saute garlic. Add fresh olives to pan. Add anchovies, red pepper flakes, salt and pepper. Add fresh swordfish to pan. Add salt to fish. Add tomatoes to pan. Toss pan. Add tomato juice to pan and let sit. Add green onion, fresh parsley, basil, green onion, spinach and salt. Add pasta and toss pan. Let ingredients and flavors marinate together. Enjoy!
