Swordfish Pasta with Cherry Tomato Sauce
The perfect summer pasta dish: light, quick and easy. This swordfish pasta recipe comes together in the time it takes to boil your pasta!
Servings 6 servings
Calories 465kcal
Ingredients
- 450 grams swordfish steak 1 lb.
- 2 tbsp. olive oil plus extra for drizzling before serving
- ¼ cup white wine
- 2 cloves garlic minced
- 450 grams pasta mezzi rigatoni; penne; gemelli or strozzapreti
- 500 grams cherry tomatoes halved (about 3 cups)
- 1 tbsp. capers if using salt cured capers be sure to rinse them first
- ¼ cup green or black olives pitted, chopped
- salt and pepper to taste
- 2 tbsp. parsley chopped
Instructions
- Prepare the swordfish: rinse and pat dry. Remove the strip of skin and cut into 1-inch cubes.
- Prepare other ingredients: cut the cherry tomatoes in half; remove the olive pits and roughly chop the olives.
- Bring a large pot of salted water to a boil while you begin cooking the sauce.
- Heat olive oil over medium heat in a skillet large enough to hold the cooked pasta. Add the swordfish, salt and pepper, to taste, and cook for 2 minutes.
- Pour in the white wine and cook, scraping the bottom of the pan with a wooden spoon to incorporate any pieces of swordfish, for 2 minutes in order to allow the wine to evaporate. Transfer the swordfish to a plate and set aside.
- Add minced garlic to the pan and cook for 30 seconds. Add the cherry tomatoes, a pinch of salt and cook, stirring occasionally, for 5 minutes.
- At this point add pasta to the boiling pot of water and cook for 2 minutes less than suggested on the package.
- Stir the capers and olives into the skillet with the cherry tomatoes and cook for 2 minutes. Return the cooked swordfish to the pan, stir into the sauce and cook for 1 minute.
- Drain the pasta and add to the pan with the sauce. Stir to combine all ingredients. If needed, add a ladle of pasta cooking water to the pan to loosen the sauce as well as help the sauce adhere to the pasta.
- Remove from the heat, drizzle with a little extra olive oil and top with freshly chopped parsley before serving.
Notes
Substitutions and Variations
-If you don't have access to fresh cherry tomatoes, substitute the same amount of drained canned diced tomatoes.
-For an extra spicy kick, add pepperoncino (spicy red pepper) along with the sautéd garlic.
-Try adding other herbs to this pasta dish (at the end of cooking) such as dry oregano or fresh mint.
-Use pasta of your choice such as rigatoni; penne; gemelli or strozzapreti. Storage Keep leftovers refrigerated for up to 3 days.
-For an extra spicy kick, add pepperoncino (spicy red pepper) along with the sautéd garlic.
-Try adding other herbs to this pasta dish (at the end of cooking) such as dry oregano or fresh mint.
-Use pasta of your choice such as rigatoni; penne; gemelli or strozzapreti. Storage Keep leftovers refrigerated for up to 3 days.
Nutrition
Calories: 465kcal | Carbohydrates: 61g | Protein: 26g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Cholesterol: 50mg | Sodium: 234mg | Potassium: 704mg | Fiber: 3g | Sugar: 4g | Vitamin A: 938IU | Vitamin C: 26mg | Calcium: 42mg | Iron: 2mg