Today Andrea surprised me.
I came home, and even before putting down my bag, I found a steaming plate of linguine alla ghiotta with swordfish in front of me. An irresistible aroma was coming from the kitchen, making me hungry already. A simple yet flavorful sauce, with tender swordfish, cherry tomatoes, and that Sicilian touch of raisins that ties everything together perfectly.
One of those pastas that happens almost by chance, but immediately makes you think: we’re making this again and THANKS, TOPO! I love you a lot!!!
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I also have a free WhatsApp channel with one sweet and one savory recipe a day: click and subscribe → https://www.whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F
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Here are some other seafood pasta recipes just below:
- Difficulty: Easy
- Cost: Medium
- Rest time: 5 Minutes
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 11 oz linguine
- 12 oz swordfish (diced)
- 7 oz cherry tomatoes
- 0.5 oz raisins
- 1 tbsp extra virgin olive oil
- 3 tbsp dry white wine
- 0.6 cup tomato puree (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 as soon as it is hot, add the chopped shallot and brown it for a few minutes.
Add the diced swordfish and let it cook for a couple of minutes.
Deglaze with white wine, then add the washed and quartered cherry tomatoes,
Season with salt, add the drained raisins, and the tomato puree.
Continue cooking for 10/15 minutes, allowing the swordfish sauce to thicken.
In the meantime, boil the pasta in salted water for me linguine, and when al dente, add them to the sauce which is truly delicious!
Add some fresh chopped parsley and serve immediately!
Enjoy your meal!
Annalisa
