Linguine with Swordfish Sauce, a great first course, simple and tasty, perfect for a family lunch or dinner with friends.
Preparing this pasta is really simple. First, I sautéed onion, garlic, anchovies, capers, and a pinch of chili pepper in a pan, then added the cut swordfish, poured in the white wine, and let it evaporate. Then I added the tomato sauce and cherry tomatoes. While the sauce was cooking, I boiled the pasta according to the cooking times indicated. A few moments before the end of cooking, I added a handful of chopped parsley and finished, letting everything flavor.
It’s so good that you won’t even have a forkful left.
Swordfish is a tasty and very prized sea species. Moreover, it is very versatile, lends itself to many preparations, and does not require long cooking times. Always pay attention to the freshness and quality of the freshly bought fish. If you prefer, you can also use frozen fish.
But now, let’s see together how to make the recipe for Linguine with Swordfish Sauce. Prepare the ingredients and let’s get started.
And if you try them, don’t forget to let me know in the comments on my Facebook page HERE. I’ll be waiting for you.
Gabriella
Other tasty recipes to try:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 11 oz pasta (I used linguine)
- 10.5 oz swordfish (in fillets)
- 3 tbsps extra virgin olive oil
- 1 clove garlic (+ 1/2)
- 1/2 onion (chopped)
- 3 anchovies
- 5 capers (to taste)
- to taste chili pepper
- 1/2 cup dry white wine
- 10 cherry tomatoes
- 7 oz tomato sauce
- 1 bunch chopped parsley
Tools
To make the recipe for Linguine with Swordfish Sauce you will need:
- 1 Frying pan
- 1 Chopper
- 1 Pot
- 1 Ladle
Steps
First, in a large frying pan heat 3 tablespoons of extra virgin olive oil, add the onion + 1/2 finely chopped garlic clove with a manual chopper (practical and very fast) and let them brown for a few minutes along with a whole garlic clove, then add the anchovies (crush them gradually with a wooden spoon to make them melt), the capers and a pinch of chili pepper and sauté slightly for about 2 – 3 minutes.
Clean the swordfish, remove the skin, cut it into cubes, and place it in the pan with the sauté, let it brown for 1-2 minutes, then add the white wine and let it evaporate.
At this point, add the tomato sauce, the cherry tomatoes cut into wedges, adjust the salt, cover with a lid and cook for about 10 – 15 minutes: you should obtain a thick sauce, not too liquid, so also add the chopped parsley.
Meanwhile, put a pot with plenty of water on the stove and bring to a boil. When the water boils, add the pasta (I used linguine) and cook it for at least 9 minutes (according to the instructions on the box); with a slotted spoon for spaghetti, drain it al dente directly into the pan and sauté it in the sauce just long enough to absorb the sauce well.
Here are the Linguine with Swordfish Sauce ready. Enjoy your meal!
Until the next recipe.
Storage
You can store Linguine with Swordfish Sauce in the fridge for 1 – 2 days, closed in an airtight container and before consuming it, add 2 – 3 tablespoons of water and heat it up.
You can store Linguine with Swordfish Sauce in the fridge for 1 – 2 days, closed in an airtight container and before consuming it, add 2 – 3 tablespoons of water and heat it up.
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