Swordfish and Cherry Tomatoes Pasta
Swordfish and Cherry Tomatoes Pasta is a delicious and quick to prepare first course, suitable for lunches and dinners for two but also for the whole family.
All the flavor of the Mediterranean in one dish… this expression comes to mind when enjoying the first forkful of pasta with swordfish!
A dish that embodies the gastronomic excellence of the "Bel Paese" (expression to describe Italy) and that bases its goodness on the simplicity and quality of the ingredients: the tender and delicate meat of the swordfish, the fresh cherry tomatoes that create a delicious sauce and the tangy flavor note of the basil cream.
This Swordfish pasta is the perfect recipe when you have little time in the kitchen, but still want to bring an appetizing dish to the table.
Serve it accompanied by a glass of cold white wine: you will enhance the delicacy of this recipe even more!
You can also replace fresh swordfish with frozen one. I decided to add a spicy touch of basil pesto, to better savor the swordfish and to give even more seafood flavour. For a stronger and more elaborate flavour, we can add capers, black olives, chilli pepper and anchovy fillets.
The sauce can be prepared in just 10 minutes and is tasty but light. I prepared a base with extra virgin olive oil, salt, garlic and cherry tomatoes. I browned everything and then added the swordfish, letting it cook.
In the meantime I boiled the casarecce, and once they were cooked al dente I sautéed them in the pan with the sauce. You can use other types of pasta such as mezze sleeves or pennette, which embrace the sauce well.
This pasta with swordfish sauce is a delicious first course and suitable for all seasons. In summer I recommend using fresh cherry tomatoes, in winter we can use peeled tomatoes.
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Pasta with swordfish and cherry tomatoes is a simple and delicious seafood first course. A dish rich in taste and aroma suitable for all seasons. A quick condiment that can be prepared in a very short time and is also perfect for a large dinner. I advise you to combine it, especially in this case, with a short strand of pasta such as paccheri, half paccheri or half sleeves. A colorful and appetizing pasta suitable for all palates which can also be prepared with other fish with firm and tasty flesh. Depending on the seasons you can then perfume it with the herbs you like most, oregano, mint, basil, thyme or parsley. If you want to give a further touch of flavor you can enrich it with capers and chilli pepper. Also try the delicious calamarata.
- 300 g caserecce (or any short pasta)
- 1 clove garlic (crushed)
- 2 tbsp evoo
- 1/3 cup cherry tomatoes
- 300 g swordfish fillet (1 steak)
- Salt&pepper (to taste)
- 2 tbsp pine nuts
- 2 tbsp evoo
- 1 cup fresh basil leaves
- salt&pepper (to taste)
- 2 tbsp fresh lemon juice
Start by washing the cherry tomatoes, then cut them into 4 parts and keep them aside.
Take the swordfish steak, remove the skin using a sharp knife and divide the steak in half if it is too thick.
At this point cut it first into strips and then into cubes of about 3 cm each or according to your tastes.
Place a pan full of water, salted to taste, on the heat and bring it to the boil; it will be used for cooking the pasta.
Pour the olive oil into a pan, add a crushed clove of garlic and leave it to brown for a couple of minutes.
Add the cherry tomatoes, season with salt and brown them for a couple of minutes;
Then add a glass of white wine and cover.
Cook for 15 minutes, open the lid to evaporate the alcohol and add a little pasta cooking water if it dries out too much.
In the meantime, in the immersion blender container add the basil leaves, pine nuts, salt, pepper, extra virgin olive oil and lemon juice.
Mix well for a couple of minutes.
Until you reach this consistency.
After cooking the pasta in boiling water, drain it al dente directly into the pan
Add a couple of tablespoons of basil pesto/cream and mix well
Serve hot with more basil cream and lemon zest
STORAGE
It is preferable to consume the pasta with swordfish immediately.
If you have anything left over, store it in the refrigerator in an airtight container for up to a day.
You can freeze just the sauce separately if you have used fresh ingredients.
TIPS
Lovers of strong flavors can add chopped fresh chilli pepper, while for those who can't resist the scents of aromatic herbs, I recommend adding a few thyme leaves or fresh parsley.
