Swordfish Pikkio Pakkio
Picchio Pacchio al Pescespada
Drain both cans of tomatoes over a large bowl to catch the juices. With the back of a spoon or a well-washed hand, squeeze the whole tomatoes, to release the remaining juice and break the tomatoes down to medium sized pieces.
Add basil, salt, pepper, sugar, oregano, garlic and red pepper flakes. Stir well. Add 1/3 cup of the reserved juices and the oil. Stir well. Cover and let the flavors marinate for 1 - 2 hours.
Bring a large pot of salted water to a boil.
Combine flour, paprika, salt and pepper in a bowl large enough to hold the fish.
Toss the cubes of fish in the flour mixture. Remove and dust off excess flour.
Heat 3 Tablespoons of Oil. Over medium high heat, sauté the floured fish for 3 - 4 minutes until lightly browned. Remove with a slotted spoon and set aside.
Lower heat to medium and add 2 more Tablespoons of oil. Add the onion, garlic and red pepper flakes. Cook until soft and browned, about 2 -3 minutes.
Return the heat to medium high. Put the reserved cooked fish to the pan. Add the wine. Scraping up all the little brown bits from the bottom of the pan, stir gently to coat the fish well.
The liquid will form a glaze over the fish and onion mixture.
Turn off heat. Spoon contents of the pan into the bowl of marinating tomato mixture. Combine well.
Cook pasta in the boiling water according to the directions on the package. Drain and return to the pot. Pour the sauce over the pasta. Stir well, so that the pasta is well coated. (This is not meant to be a hot sauce).
Garnish with a few fresh basil leaves, sliced or chopped.