Love in the Time of Pasta

This book is one I found several years ago. James Beard is a well-known chef who published his first cookbook in 1930. I think he died about 15 years ago. Anyway, you know how I am. Starting with the fish, I used King Salmon Burgers, which have a smoky flavor, that I buy from Costco. The Olives I used are Kalamata, which is what the recipe calls for, but you could use the bland black olives in a can if you prefer. The pasta- you can use twists, shells or ridged ziti for this dish.

1/2 lb (swordfish, salmon fillets) or two burgers, thawed
3/4 finely chopped Greek Olives
1/4 Cup Olive Oil
1/2 Cup thinly sliced Onion
2 lg cloves Garlic (I used one)
1 tsp oregano
1 Tbsp Capers (these are pickled juniper berries found in the pickles aisle)
1/2 lb pasta

1. If you are making the dinner with fillets, broil them first, or cook them in a skillet and crumple the meat as it cooks
2. Saute onions and garlic until they are soft. Add the oregano and Capers. Move the onions to the side of the skillet and cook the crumpled fish burgers.
3. Cook and drain the Pasta
4. When pasta is done, combine with the fish-onion mixture. Add olives, toss in a bowl.

Serve with a nice leafy salad. CostCo has really nice tiny lettuce heads in a package, that are very tasty and easy two work with.