The (Not Barefoot) Contessa's Fish Pasta

The saltiness of the capers and olives along with the fish really made this dish for me. It will definitely be my new go to pasta dish for the week. I used red snapper for the fish.

• 3 tablespoons olive oil
• 2 cloves garlic
• 12 or so oil cured olives, depitted and chopped
• 1 pound white fish, like striped bass or snapper
• 1 tablespoon salted capers
• half a glass of white wine
• 4 big and fresh tomatoes, roughly chopped
• 1 packet linguine or spaghetti
• 2 tablespoons parsley, chopped roughly
• salt and pepper

1. Chop tomatoes roughly.
2. Dice garlic.
3. Deskin fish and cut into bite sized chunks.
4. Saute three tablespoons of oil with garlic for two minutes or so over medium heat.
5. Add fish, stirring carefully until browned, try not to break it up.
6. Once browned, add salt and pepper, then half glass of white wine and turn up heat. stir carefully till wine is nearly evaporated.
7. In the meantime, heat pot of hot water for pasta, generously salted.
8. When wine is nearly evaporated, reduce heat, add tomatoes and cook for 10 minutes or so.
9. Add capers (i prefer just to shake the salt off them rather than wash them), parsley and olives. again stir carefully: you don't want to turn this into fish puree. When the tomato juice is released and the sauce is just thickening, turn off heat. You want the tomatoes a little raw.
10. Cook pasta al dente.
11. Carefully add the sauce to the pasta over a little heat. Stir gently for a minute or two and serve. 

Source: http://food52.com/recipes/264-the-not-barefoot-contessa-s-fish-pasta