Rigatoni with swordfish and cherry tomatoes, a delicious recipe that brings all the scents of late summer, great to make anytime.
For the swordfish, use frozen ones, leave it in a bowl in the refrigerator for at least one day.
Once thawed, remember to use it immediately and do not refreeze it under any circumstances.
To complete the recipe, you can add sliced black olives and capers to the pan halfway through cooking the swordfish.
Below, I leave you more ideas for first courses to make with fish, simple and delicious.
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 11 oz rigatoni
- 2 slices swordfish
- 2 cloves garlic
- 2 tablespoons extra virgin olive oil
- 3.5 oz white wine
Tools
- 1 Knife
- 1 Cutting board
- 1 Pot
- 1 Pan
- 1 Glass
- 1 Spoon
Steps
To prepare Rigatoni with swordfish and cherry tomatoes, first dry the swordfish well and cut it into cubes.
Sear it in a pan for two minutes on each side with two tablespoons of extra virgin olive oil and two cloves of garlic.
Deglaze with white wine.
Add the washed and quartered cherry tomatoes, salt, and freshly chopped parsley and mix well.
Cooking will take 10 minutes.
Meanwhile, cook the pasta in plenty of salted water and drain it al dente.
Add a ladle of cooking water to the pan with the swordfish.
Add the pasta, mix, and turn off the heat before adding more chopped parsley.
Serve the dish hot.
