The swordfish and cherry tomato pasta is a quick fish-based first course with a well-defined flavor. This recipe uses typical Mediterranean products and is a true concentration of flavor. If you like this recipe, don’t forget to read the recipe
- Difficulty: Easy
- Cost: Medium
- Rest time: 2 Minutes
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 382.60 (Kcal)
- Carbohydrates 34.94 (g) of which sugars 2.15 (g)
- Proteins 22.12 (g)
- Fat 17.81 (g) of which saturated 3.05 (g)of which unsaturated 5.63 (g)
- Fibers 3.97 (g)
- Sodium 845.27 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for 2 people
- 5.6 oz pasta
- 7.1 oz tomato pulp
- 1 slice swordfish (1-inch thick)
- 1 tbsp pistachios
- 10 Pachino tomatoes
- to taste salt
- to taste extra virgin olive oil
Tools
- 1 Knife
- 1 Cutting board
- 1 Pot 3-4 liters
- 1 Frying pan 8-9.5 inches
Steps
Making a good swordfish and cherry tomato pasta is very simple—it’s all about preparing the sauce in the pan and then mixing it all together in the pan to meld the flavors.
Start by bringing plenty of salted water to a boil, and while the water heats up, cut the swordfish into uniform cubes about 1 inch thick.
Place a pan on the stove and sauté the swordfish in a non-stick pan with a drizzle of extra virgin olive oil until fully cooked. It will take 3-4 minutes to cook the swordfish; sauté it well in the pan to cook it evenly on all sides.
Once the fish is cooked, add the halved Pachino tomatoes and continue cooking.
Add the tomato puree to the swordfish and cook for 4-5 minutes to allow the flavors to blend and the tomato to thicken.
While the tomato cooks, finely chop the pistachios with a knife.
Put the pasta to cook and drain it when it’s about 3-4 minutes from being done, toss it in the pan with the tomato, swordfish, and a couple of tablespoons of cooking water. Continue until the pasta is fully cooked, adding more cooking water if necessary. The sauce should be thick but not dry.
When the pasta is cooked, remove it from the heat and plate it, finishing with the pistachio crumbs and a marjoram leaf.
Your swordfish and cherry tomato pasta is ready!
Plating Tips:
Serve the pasta with a generous sprinkle of pistachio crumbs at the end of cooking; for a crunchy texture, toast the pistachios in the pan or bake them in the oven.
Do not mix the pistachios into the sauce, or the tomato water will soften them. They should maintain their texture and add crunchiness to the dish.
Wine Pairing for Swordfish and Pistachio Pasta:
I recommend serving the swordfish and pistachio pasta with a chilled white wine, such as a Vermentino di Gallura or an Etna Bianco Doc.
