Today Andrea surprised me.
I came home and even before putting my bag down, I found a steaming plate of linguine alla ghiotta with swordfish. An irresistible aroma coming from the kitchen made me hungry immediately. A simple but rich in flavor sauce, with tender swordfish, cherry tomatoes, and that Sicilian touch of raisins that ties everything together perfectly.
One of those pastas that are created almost by chance, but immediately make you think: we’re making this again and THANKS MOUSE! I love you so much!!!
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I opened a channel for recipes that is open to everyone and free on WhatsApp, no notifications and no sound, which you can join by clicking on the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and a savory recipe!
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I leave you the recipes of other seafood first courses just below:
- Difficulty: Easy
- Cost: Medium
- Rest time: 5 Minutes
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 11.3 oz linguine
- 11.6 oz swordfish (diced)
- 7 oz cherry tomatoes
- 0.5 oz raisins
- 1.3 tbsp extra virgin olive oil
- 3 tbsp dry white wine
- 5 oz tomato passata (for me Mutti datterini)
- 2 shallots (finely chopped)
- to taste salt
- to taste chopped parsley (fresh)
Tools
- Saucepans
- Frying Pans
Steps
Soak the raisins in lukewarm water for about ten minutes.
Put the oil in a pan and once it’s hot, add the chopped shallot and brown for a few minutes.
Add the diced swordfish and cook for a couple of minutes.
Deglaze with the white wine then add the cherry tomatoes washed and quartered,
Season with salt, add the drained raisins and the tomato passata.
Continue cooking for 10/15 minutes to thicken the swordfish sauce.
Boil the pasta in salted water, for me linguine, and al dente add them to the sauce which is absolutely delicious!
Add some fresh chopped parsley and serve immediately to the table!
Enjoy your meal!
Annalisa
