Pasta with swordfish and cherry tomatoes, a seafood first course that tastes like summer, don’t you think? I don’t know about you, but I love these first courses at this time of year: they make me feel even closer to the arrival of the beautiful season, the holidays, the sea.
Well, it was nice to dream for a moment of being by the sea enjoying this beautiful pasta dish. Now let’s get back to the recipe! A very simple first course, although perhaps not very economical, but if you too can find a nice slice of swordfish on sale, it’s worth trying.
Simple and tasty, this pasta with swordfish, cherry tomatoes, and olives is also quick because it’s made with a pressure cooker. In addition to the olives, if you prefer, you can also add some capers to make this fish first course even tastier. And now, let’s go to the kitchen together because the pasta with swordfish and cherry tomatoes in a pressure cooker will be ready in a click!
If you are interested in other first course recipes in a pressure cooker, also read:
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 3People
- Cooking methods: Pressure cooker
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 351.70 (Kcal)
- Carbohydrates 30.64 (g) of which sugars 7.80 (g)
- Proteins 20.10 (g)
- Fat 14.54 (g) of which saturated 3.00 (g)of which unsaturated 4.60 (g)
- Fibers 2.27 (g)
- Sodium 1,770.72 (mg)
Indicative values for a portion of 308 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
- 8.5 oz pasta
- 1 cup cherry tomatoes
- 8 oz swordfish
- 1 clove garlic
- 1.5 tbsp extra virgin olive oil
- 1.25 oz pitted olives
- 3.5 tbsp white wine
- 3/4 cup water
- 2 tsp coarse salt
Tools
- Pressure Cooker
- Cutting Board
- Knife
Steps
First, wash the cherry tomatoes and cut them in half. Then clean the fish and cut it into chunks. Sauté it for a couple of minutes in the open pot with the oil, stirring with a spoon to prevent sticking.
Then deglaze with the white wine and let the alcohol evaporate. Add the cherry tomatoes, pitted olives, pasta, water, and salt. Mix well and close the pot. Bring it to maximum power and, from the start of the whistle, cook for 4 minutes on very low heat. After the cooking time, gradually release the steam and open the pot.
Cooking times are relative because they depend on the cooking time indicated on the pasta package, which should be halved.
Add the chopped parsley and mix. The pasta with cherry tomatoes and swordfish is ready to be served.
Storage and tips for pasta with swordfish and cherry tomatoes
This pressure cooker first course can be stored in the refrigerator for 1 or 2 days in a container with a lid.
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FAQs Questions and Answers for pasta with swordfish and cherry tomatoes
Can I use spaghetti?
No, it’s better to avoid using spaghetti in a pressure cooker because they’re too long and would stick. It’s better to use a short type of pasta.
Can this recipe be made with an electric pressure cooker?
Yes, of course, you can also use an electric pressure cooker, cooking the pasta with the pressure cook low function for half the time indicated on the package.
