Today we will see how to prepare a Seafood Amatriciana. The dish is very simple: it is prepared like the classic amatriciana but the guanciale is replaced with fresh swordfish (or tuna). Easy and quick to prepare, it is a very good recipe that can be served with both long and short pasta!
If you like revisiting classics, don’t forget to also read the recipe
- Difficulty: Very Easy
- Cost: Cheap
- Rest time: 2 Minutes
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 286.86 (Kcal)
- Carbohydrates 31.95 (g) of which sugars 0.45 (g)
- Proteins 20.72 (g)
- Fat 8.46 (g) of which saturated 1.75 (g)of which unsaturated 3.70 (g)
- Fibers 2.97 (g)
- Sodium 455.24 (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
- 5.3 oz swordfish (or tuna)
- 1 cup tomato puree
- to taste salt
- to taste pepper
- to taste extra virgin olive oil
Tools
- 1 Pan non-stick
- 1 Pot
- 1 Knife
- 1 Cutting board
Procedure
Seafood Amatriciana can be prepared with either swordfish or tuna, depending on your personal taste. I prefer the version with swordfish, but you can try both and decide for yourself!
Place the pot with salted water on the stove and bring it to a boil, it will be used to cook the pasta when the seafood amatriciana sauce is ready.
Start by cutting the swordfish into cubes about 3/8 inch on each side. The cubes should be as uniform as possible to ensure even cooking.
In a pan, heat a little olive oil over medium heat and when it’s hot, sauté the swordfish. Halfway through cooking (about 5 minutes) add the tomato puree, reduce the heat and let it cook until it has reduced and become almost thick and creamy.
When the water is boiling, add the pasta and cook for the time indicated on the package.
2 minutes before the end of cooking, drain the pasta and toss it in the pan with the mint (or marjoram) leaves to flavor it.
If necessary, add a couple of tablespoons of cooking water to blend the pasta and seafood amatriciana sauce.
Serve the pasta on a plate and finish the dish by placing the sauce on top.
Your seafood amatriciana is ready!
Plating Tips:
To make the presentation of the seafood amatriciana more appealing, you can add a few fresh mint leaves to the plate when serving to your guests. Just remember to remove the leaves added earlier that have wilted and darkened with the heat of the tomato puree.
Which Wine to Pair:
To enhance the flavor of the swordfish and balance the acidity of the tomato, I recommend a well-structured white wine such as Trentino Riesling Renano, which expresses fragrant fruity aromas.
