.jpg)
Ingredients
- ¼ cup olive oil
- 3 medium celery ribs, chopped
- 2 medium carrots, chopped
- 5 garlic cloves, finely chopped
- 2 tablespoons finely chopped fresh Italian parsley
- 2 (28-ounce) cans of Italian peeled tomatoes with their juice
- 1 pound swordfish, skin removed
- ½ cup pitted and chopped Sicilian green olives
- ¼ cup rinsed, and drained capers (chopped if they are large)
- ½ teaspoon dried oregano
- ¼ teaspoon crushed red pepper flakes
- Salt, to taste
Directions
- Heat the olive oil in a large skillet until it is just warm. Add the celery, carrots, garlic, and parsley and cook, stirring occasionally, until the vegetables are soft. Do not let them brown. It will take 5 – 10 minutes.
- Put the vegetables and oil into the slow cooker. Put the canned tomatoes in a strainer over the slow cooker so the juices drain in. Break the tomatoes with your hands into small pieces and add them to the slow cooker. Add just a bit of salt. Cover, and cook on Low for 3 – 4 hours, until it has thickened up a bit.
- Add the olives, capers, dried oregano and the red pepper flakes. Stir, cover and cook on Low for another 30 minutes or so.
- Cut the swordfish into 1/2 –inch pieces and stir it into the sauce. Cover and cook on Low for another 30 minutes. Taste the sauce for seasoning; add a bit of salt, if needed. (If the canned tomatoes are salted, you may not need any more.)
- When the sauce is about done, cook the pasta according to the package directions in salted water. When the pasta is done, turn off the slow cooker, drain the pasta and gently stir it into the sauce in the slow cooker. Serve!
