What you need.
One to two pounds salmon steaks or firm fish of choice – boned, skinned and cubed
Quarter cup olive oil
One medium onion chopped
Three cloves garlic minced
Half cup chopped celery
Half cup pitted and chopped large green olives
One teaspoon oregano
One quarter cup chopped fresh sweet basil
Two cups chopped fresh Roma tomatoes
Salt and pepper to taste
One twelve ounce package shell pasta
Grated Pecorino Romano cheese (if you can’t find use any good quality imported Romano cheese)
What you do.
Pour the olive oil in a large sauce pan and heat. Add the onion and garlic and cook for three to five minutes. Long enough to let the onions and garlic turn a golden brown. Add all the ingredients except for the cheese, fish and pasta. Let simmer for twenty minutes and add the fish. Cook until the fish is done, about five minutes. Fish is done when it begins to flake. While the sauce is cooking prepare the shell pasta and drain. Time the pasta so it is done about the time the fish is done. Put drained pasta in a large serving platter and ladle the cooked fish and sauce mixture over the pasta. Sprinkle with the grated cheese and enjoy. A small glass of wine goes well with this meal.
