2 Pasta Recipes With Swordfish

The pasta with swordfish is a tasty main dish easy to prepare and is ideal when you have little time to spend in the kitchen. In addition, it is a highly recommended dish to surprise guests if you have a “surprise” event and you must serve something delicious in a short time.

The pasta is seasoned with a sauce made with the most delicious part of the swordfish, black olives and pepper, and then everything is seasoned.  Swordfish pasta is also great during the summer because it is a fresh and light recipe.

Pasta with swordfish and black olives

Ingredients

• 350 g of spaghetti, macaroni or any pasta you want
• 1 clove garlic
• 1 bunch of parsley
• 20 black olives
• 2 tablespoons of extra virgin olive oil (30 g)
• 1 pinch of salt
• 300 g swordfish
• 250 g of ripe red tomatoes
• 1 fresh hot chili

Preparation

The swordfish

• First, cut the swordfish into strips and then into cubes.
• Then, chop the parsley finely and reserve.
• Afterwards, fry the garlic clove with the olive oil.

• When golden, remove from skillet.
• At this point, add the swordfish and cook for a few minutes.

The sauce

• To prepare the sauce that will accompany our swordfish pasta recipe, we will heat a pot with water and blanch the whole tomatoes for 2 minutes.
• Then we peel them and cut them into pieces.
• We add these tomatoes to the previous swordfish preparation and add a pinch of salt, enough to give it flavor.
• Let it cook for 15 minutes.
• Then, we clean the pepper, cut the ends and seeds and finely chop.
• Add to the sauce the chopped parsley, the hot chili and the black olives,
• Finally, we cook for another 5 minutes.

Pasta al dente

• To start, heat a pot of salty water.
• When it starts to boil, add the pasta and lower the heat.

• Cook until al dente, that is, neither hard nor overcooked.
• Lastly, drain the pasta in a colander in the sink.

Mix

• Add the chosen pasta, with the tomato sauce and mix all the ingredients well.
• Pasta with swordfish is ready. Serve it on the table while it is still warm.
• If you like it, you can combine it with a good glass of wine.

Conservation

It is recommended to  consume the pasta with swordfish at the moment, but it can be stored for one day in the refrigerator, closed in an airtight container.

recommendations

• If the tomatoes are not in season, you can use canned crushed tomatoes.
• If you want, you can mince the garlic and leave it in the sauce, instead of eliminating it.

Pasta with swordfish and aubergine

We are going to show you another exquisite and surprising variant of this dish: pasta with swordfish and eggplant. It is  a very simple Sicilian first dish to prepare, which guarantees an excellent result.

The secret of this recipe, in addition to the freshness and quality of the ingredients, all typically Sicilian (the eggplant, tomato and swordfish), is to add a generous handful of mint that enhances the flavor of the swordfish.

Pasta with swordfish and eggplant in this case is served hot, but  can be enjoyed cold in the same way as a pasta salad, excellent for summer.

Ingredients

• 400 g of pasta (spaghetti, macaroni, etc.)
• 700 g round aubergines
• 2 200 g swordfish fillets
• 2 cloves of garlic
• 1 teaspoon of chopped parsley (5 g)
• Olive oil
• 1 teaspoon of salt (5 g)
• 200 g cherry tomatoes
• Pepper or hot pepper to taste

Preparation

Eggplant

• To prepare this dish, first wash the eggplant well.

• Then remove with a clean cut from the top.
• Then, cut into finger-thick slices and then cut into cubes.
• Place them in a colander with a container, to wash under water, and then cover them with coarse salt.
• Let them drain well  for about 1 hour to remove excess water.

The swordfish

• Remove the skin side.
• Then, cut the fish fillets into strips of about 1 cm and later into cubes.

Take back the aubergine

• Then return to the aubergine: wash, drain and dry on a clean cloth.
• Heat plenty of oil in a pan and fry the aubergine.
• Sauté the diced aubergines well.
• Let them drain on kitchen paper on a plate.
• Wash the tomatoes and cut them into quarters.

Pasta sauce

• Fry the garlic and parsley in oil for a few minutes and then add the chopped tomatoes.
• Cook the tomatoes for a few minutes and add the aubergine and swordfish.
• Continue cooking for another 5-6 minutes.

Pasta al dente

• Meanwhile, cook the pasta in salted water for as long as the package says.
• Finish the cooking of the sauce, season with salt and pepper and add the mint leaves.
• Drain the pasta and add directly to the pan, mix well and serve immediately.
• Garnish each plate with a few fresh mint leaves.

Freezing is not recommended. If you like, add bell pepper or hot chili at the table to add more flavor to the dish.

Now that you know these recipes, choose the one you like the most and go ahead and prepare it and surprise your family and friends with your culinary skills. Everyone will love this simple and delicious dish.