Craving a tasty and quick-to-prepare pasta dish that will captivate both young and old? Calamarata with swordfish is the ideal solution! With just a few ingredients and in only 20 minutes, you’ll serve a Mediterranean first course that will impress everyone.
You know, my son Noah is usually quite skeptical about fish, but with this recipe, I hit the mark! I still remember Christmas day, while I was busy in the kitchen, he was wandering around, hungry and intrigued by that inviting aroma. Almost by chance, he tasted some calamarata with swordfish and… surprise! Not only did he devour it, but he also asked for seconds! Since then, it has become a must for special family occasions, and it’s always a guaranteed hit, especially with the little ones.
Fresh swordfish and cherry tomatoes, flavored with garlic, parsley, and a pinch of chili pepper, create an irresistible sauce that pairs perfectly with calamarata, a pasta shape that excellently holds the sauce.
Ready to enjoy this delight?
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 5 Minutes
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Christmas, All Seasons
- Energy 451.66 (Kcal)
- Carbohydrates 59.23 (g) of which sugars 4.95 (g)
- Proteins 26.26 (g)
- Fat 11.42 (g) of which saturated 1.89 (g)of which unsaturated 5.56 (g)
- Fibers 1.28 (g)
- Sodium 642.19 (mg)
Indicative values for a portion of 335 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
- 0.8 lbs calamarata
- 0.75 lbs swordfish
- 0.7 lbs cherry tomatoes
- 3.5 oz taggiasca olives (Pitted)
- 1 clove garlic
- 1 bunch parsley
- to taste extra virgin olive oil
- to taste coarse salt
Tools
- 1 Pan Lagostina
- 1 Pot Amazon basic
Steps
Let’s start with preparing the swordfish!
If you bought a fresh swordfish steak, the first thing to do is pat it with paper towels to remove excess moisture. Then, with a sharp knife, cut the skin along one side of the steak and, holding it taut with one hand, slide it off the flesh with the knife.
If you’re using frozen swordfish, make sure it’s fully thawed. Before patting it dry, rinse it under cold running water to remove any ice residue. Proceed as above to remove the skin.
Once the swordfish is clean and skinless, cut it into cubes about 1 inch and set it aside on a plate.
Remember, a sharp knife will make this operation easier and safer!
After cleaning and cutting the swordfish into cubes, take a large enough pan (you’ll need it to toss the pasta at the end) and pour a generous swirl of extra virgin olive oil.
Add a sprig of parsley and the pitted taggiasca olives. Sauté everything over medium heat for a few minutes until the olives are slightly golden and the parsley sprig has released its aroma. At this point, remove the parsley sprig from the pan to avoid burning it and imparting a bitter taste to the sauce.
Then add the finely chopped garlic (or, if you prefer, a whole clove to remove at the end of cooking) and, if you like, the chili pepper. Sauté the garlic slowly over low heat, stirring often to avoid burning it, until it’s slightly golden and fragrant.
After about 10 minutes, when the sauce has thickened, add the swordfish cubes and gently stir to flavor them. Lower the heat slightly and continue cooking for another 5-7 minutes.
The swordfish is cooked when it becomes opaque and firm, but be careful not to overcook it, or it will become tough. To check doneness, you can pierce a cube with a fork: if it flakes easily, it’s ready. Taste the sauce and adjust the salt if necessary.
If the sauce dries out too much during cooking, add a ladle of pasta cooking water.
While the sauce is cooking, bring a pot of salted water to a boil and cook the calamarata. Drain it al dente, a couple of minutes before the cooking time indicated on the package, and transfer it directly into the pan with the swordfish sauce.
Toss the pasta over high heat for a minute or two, gently stirring with a wooden spoon to mix all the ingredients well and ensure the calamarata is fully flavored.
Turn off the heat, add a handful of fresh chopped parsley, and let the pasta rest for a minute or two, covered with a lid, so the flavors intensify and meld further.
Once ready, turn off the heat and add a handful of fresh chopped parsley. Cover the pan with a lid and let the pasta rest for a couple of minutes: this way, the flavors will intensify and blend perfectly.
Serve the calamarata with swordfish hot, garnishing each plate with more finely chopped fresh parsley and, if desired, a grind of black pepper.
To add a touch of color and freshness, you can also add a few basil leaves. Enjoy your meal!
Storage, Variations, and Tips:
Storage:
In the fridge: the calamarata with swordfish can be stored in the fridge, in an airtight container, for up to 1-2 days.
Reheating: to reheat the pasta, you can put it in a non-stick pan with a drizzle of oil and some pasta cooking water or in the microwave for a few minutes.
Do not freeze: I do not recommend freezing the calamarata with swordfish, as the fish tends to lose its texture, and the sauce may become watery.
Variations:
With vegetables: for a richer and more colorful dish, you can add other vegetables to the sauce, such as zucchini, eggplant, bell peppers, or peas. Dice the vegetables and add them to the pan along with the peeled tomatoes.
With shrimp: for an extra touch of the sea, you can also add peeled shrimp to the sauce. Sauté them in the pan with garlic and chili before adding the tomatoes.
With bottarga: for a more intense and bold flavor, you can add a sprinkle of grated mullet bottarga at the end of cooking.
Oven-baked: for a more ‘complete’ version, you can gratin the calamarata with swordfish in the oven with a sprinkle of breadcrumbs and a drizzle of oil. Bake at 356°F for about 10 minutes, or until the surface is golden and crispy.
With different pasta: if you don’t have calamarata, you can use other short pasta shapes that hold the sauce well, like paccheri, penne rigate, or rigatoni.
Extra tips: swordfish: if you can’t find fresh swordfish, you can use frozen, but make sure to thaw it completely before using.
Tomatoes: you can use either peeled tomatoes or fresh cherry tomatoes. If using cherry tomatoes, wash them, cut them in half or quarters, and add them to the pan after sautéing the garlic.
Parsley: fresh parsley is essential to give fragrance and freshness to the dish. Add plenty of it both during the sauce cooking and at the end of cooking.
Chili pepper: chili is optional, but if you like it spicy, add a pinch to the sauce.
I hope these tips are helpful! Enjoy cooking! 😊
I hope these tips are helpful! Enjoy cooking! 😊
FAQ (Questions and Answers)
Here are some frequent questions and answers I’ve received about calamarata with swordfish:
Can I use frozen swordfish?
Yes, you can use frozen swordfish, but make sure to thaw it completely before using it. Pat it dry with paper towels to remove excess water.
What type of tomatoes can I use?
You can use either peeled tomatoes or fresh cherry tomatoes. If using cherry tomatoes, wash them, cut them in half or quarters, and add them to the pan after sautéing the garlic.
Can I add other vegetables to the sauce?
Sure! You can add other vegetables as desired, such as zucchini, eggplant, bell peppers, or peas. Dice them and add to the pan along with the tomatoes.
Is chili pepper necessary?
No, chili pepper is optional. If you don’t like it spicy, you can easily omit it.
Can I substitute calamarata with another type of pasta?
Yes, you can use other short pasta shapes that hold the sauce well, like paccheri, penne rigate, or rigatoni.
How long can calamarata with swordfish be stored in the fridge?
It can be stored in the fridge, in an airtight container, for up to 1-2 days.Is it possible to freeze calamarata with swordfish?
I do not recommend freezing this dish, as the swordfish tends to lose its texture, and the sauce may become watery once thawed.How can I make the sauce creamier?
You can add a drizzle of raw oil at the end of cooking or a tablespoon of pasta cooking water during tossing.
What wine can I pair with this dish?
A fresh and aromatic white wine, like a Vermentino or a Fiano, pairs perfectly with this calamarata.
