Pasta with swordfish and cherry tomatoes is a dish that captures the essence of Mediterranean flavors, an ode to the simplicity and freshness of the ingredients. The undisputed protagonist is the swordfish, a symbol of the culinary traditions of Italian coasts, with its firm and delicate flesh that lends itself to light and refined recipes.
Completing the picture is the cherry tomato, a small treasure of sweetness and vibrancy, which with its juice and intense color gives the dish an inviting appearance and balanced flavor. The garlic, gently sautéed in extra virgin olive oil, releases an enveloping aroma, creating a fragrant base that binds the ingredients in a harmonious embrace.
The aromatic touch comes with a splash of white wine, which deglazes the fish, giving it an elegant and light note. Salt and pepper enhance the flavors without overpowering them, while fresh mint, with its unmistakable fragrance, adds a lively and surprising accent that makes this recipe unique and irresistible. Below are other fish recipes.
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Pasta with Swordfish and Cherry Tomatoes
- 11 oz semolina durum wheat fettuccine
- 1.1 lbs swordfish
- 10 cherry tomatoes
- 1 clove garlic
- to taste extra virgin olive oil
- 0.6 cup dry white wine
- leaves mint
Tools for Pasta with Swordfish and Cherry Tomatoes
- 1 Knife
- 1 Cutting Board
- 1 Frying Pan
- 1 Casserole
Steps
To prepare pasta with swordfish and cherry tomatoes, start by mincing a clove of garlic.
Cut the cherry tomatoes in half and set aside.
Now, take care of the fish: remove the outer part with a knife and
cut the fish into cubes.
In a frying pan with some extra virgin olive oil, let the minced garlic clove turn golden,
brown the fish cubes and
pour the wine, let the alcohol evaporate.
Add the cherry tomatoes,
adjust with salt and pepper and
cook over low heat for 10 minutes.
Meanwhile, cook the pasta,
drain it al dente directly into the pan with the sauce,
add a ladle of cooking water and
add the mint leaves.
Stir everything together,
plate,
add a sprinkle of mint leaves
and it is ready to be enjoyed.
