Spaghetti With Swordfish

• 12 ounces whole red pepper or 11 ounces chopped ready-cut pepper (2 1/2 cups)
• 2 teaspoons olive oil
• 2 large cloves garlic
• 12 ounces swordfish steak
• 8 ounces spaghetti or linguine
• 3 tablespoons currants
• 2 tablespoons pine nuts
• 1 1/2 tablespoons olive paste
• 18 teaspoon salt
• Freshly ground black pepper

1. Bring water to boil in covered pot for spaghetti.
2. Wash, seed and chop pepper.
3. Heat oil in nonstick pan large enough to hold all ingredients.
4. Reduce heat to medium-high and add oil.
5. Add peppers, and saute until they begin to brown.
6. Mince garlic, and add to pepper as it cooks.
7. When pepper begins to soften, push to the side and add swordfish, browning on both sides.
8. Measure at the thickest part, and cook 8 minutes to the inch.
9. Cook spaghetti according to package directions.
10. When swordfish is cooked, remove and set aside.
11. Add currants, pine nuts and olive paste, and reduce heat to very low.
12. Flake the swordfish, return to pan and keep warm.
13. When spaghetti is cooked, drain and stir into swordfish mixture.
14. Season with salt and pepper, and serve.

red pepper, olive oil, garlic, swordfish steak, linguine, currants, nuts, olive paste, salt, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/4189 (may not work)