The pasta with Sicilian swordfish is an aromatic and flavorful dish typical of the island tradition, especially in the coastal areas of Messina and Catania where swordfish fishing is historically widespread.
The seasoning is a kind of swordfish ragù.
It’s tasty but light.
It’s easy and quick: it can be prepared in a few steps.
Swordfish is a fish with lean meat, making it particularly suitable for low-calorie diets.
I buy it both fresh and defrosted from the freezer counter.
The pasta with Sicilian swordfish is a complete dish as it concentrates the characteristics that distinguish a balanced meal in a single course.
Homemade, simple, and traditional!
- Difficulty: Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 2People
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 6 oz whole wheat caserecce
- 2 pieces swordfish (weight according to dietary plan)
- to taste salted capers
- 12 green olives in brine (pitted)
- 1 pinch garlic powder
- 2 dried red chilies (whole)
- 4 stems parsley
- 2 g garlic, oil, and chili preparation
- 1 small glass white wine
- 1 pinch salt
- 1 pinch mixed peppercorns (with grinder)
- to taste tomato sauce (homemade)
- to taste chopped parsley
Suggested Tools
- Knife
- Cutting Board
- 1 Pan with lid preferably glass
Preparation
Rinse the swordfish pieces under running water and pat them dry with kitchen paper: they must be very dry.
Whether fresh or defrosted, take the swordfish pieces out of the fridge at least half an hour before cooking them.
Pat them further with kitchen paper.
Remove any skin, bones, and cartilage, then cut the swordfish pieces into chunks of your preferred size.
Rinse and squeeze a handful of capers and chop them finely with a knife.
Drain and rinse the olives.
In a pan, heat a sprinkle of garlic powder, a couple of whole dried red chilies, and some parsley stems plus the garlic oil and chili mix.
Deglaze with a small glass of white wine.
Add the swordfish chunks and sear over high heat for a few minutes until the color changes.Season with a pinch of salt and grind the pepper.
Add the tomato sauce, capers, and olives and mix.
Cook over low heat for about 2-3 minutes with a lid, preferably glass, to avoid splashes.
Remove the red chilies and parsley stems from the pan.Turn off the heat, add the parsley.
Cook the pasta, rinse it under running water, and drain it.
Meanwhile, reheat the seasoning.Pour the pasta into the pan with the seasoning and mix.
Plate.
Grind some more pepper.The pasta with Sicilian swordfish is ready.
Enjoy your meal!
Preservation, Tips and Variations
Use whole wheat pasta to increase fiber content.
You can replace the tomato sauce with fresh cherry tomatoes for a more summery version.
You can add air-fried eggplant chunks for an even more Sicilian variant.
The pasta with Sicilian swordfish can be stored in an airtight container in the fridge for a maximum of 1 day.
You can reheat it in a pan.
FAQ (Questions and Answers)
Can I replace the swordfish?Yes, if swordfish is unavailable or you prefer an alternative, you can use another fish in pieces like salmon or tuna.
