D is for Durum Wheat Pasta

This week I (Eli) decided to stick with simplicity: a good pasta, a light white wine and tomato sauce, and a good bottle of grapefruity New Zealand sauvignon blanc (yes - again. It is Simona's favorite). The dish was swordfish penne pasta with jalapenos. Next time, I might add some more jalapeno or crushed red. My tongue was expecting a more spritely spanking. Maybe I would add a few olives with the fish, but that's just me - ruining Sicilian simplicity.

3/4 pound fresh swordfish, skin removed and cut into 1/4-inch cubes
3 tablespoons virgin olive oil
3 cloves garlic, minced
1 jalapeno pepper, seeded and chopped
3 cups grape tomatoes, halved
1/3 cup dry white wine
1/4 cup fresh mint leaves
3/4lb pound durum wheat pasta
1 large portabello mushroom, chopped
1/2 broccoli crown cut into small florets
1/2 red onion
1/2 cup freshly grated parmesan
salt and pepper to taste

Season swordfish with sea salt and freshly ground black pepper.
Bring water to boil and add 2 tablespoons salt. In a 12 to 14-inch saute pan, heat olive oil, garlic, onion, and jalapeno and cook about 5 to 6 minutes. Add tomatoes, broccoli, mushrooms, white wine and swordfish and simmer 5 to 6 minutes, until swordfish is just cooked. Add mint leaves and stir through. Remove from heat. Cook pasta according to package instructions until just al dente and drain. Pour hot pasta into pan with swordfish and stir to mix. Pour into warm serving dish, sprinkle with freshly grated parmesan and serve.