Name: PASTA AL PESCE SPADA CON CAPPERI E POMODORI PACHINO (ricetta siciliana)
Prep time: 10 min
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: italian
Ingredients: 360 grammi di linguine; 250 grammi di pesce spada in un'unica fetta; 15 pomodorini pachino; una manciata di capperi di Pantelleria dissalati; olio di oliva extravergine, quanto basta; sale e pepe quanto basta; due spicchi di aglio; 50 millilitri di vino bianco; poco prezzemolo

Linguine with swordfish, capers and tomatoes Pachino. Still a fish pasta dish, ready in a few minutes with all the scents of Sicily. With undisguised pride I tell you that the Straits swordfish is not fighting, the rest of the swordfish is a Messina tradition and gives its best when combined with tomato sauce. Do you offer this dish to friends and you will see that it will be thrilled. If you like pasta with seafood try the one at lemon salmon, pistachios and chives, the paccheri pasta with tuna sauce and Mint, the Aeolian tuna pasta, the fusilloni with swordfish, Eggplant and fennel, pasta with tuna sauce, onions and olives, pasta with anchovy pesto, citrus and pine nuts, spaghetti with squid sauce and almonds, the linguine with squid ink. the spaghetti with clams and many other pasta dishes with fish.

PASTA WITH SWORDFISH WITH TOMATOES AND CAPERS PACHINO (Sicilian recipe)

Portions: 4 Preparation: 10 minutes cooking: 15 minutes 15 minutes

Nutrition facts: 250 calories 20 fat

Rating: 5.0/5

( 1 voted )

Ingredients

360 grams of linguine

250 grams of swordfish in one slice

15 cherry tomatoes

a handful of capers desalted

extra virgin olive oil, to taste

salt and pepper

two cloves of garlic

50 ml white wine

little parsley

Procedure

Finely chop the garlic and parsley. Wash the tomatoes and cut them in half. Remove swordfish the outer skin and any excess bone and cut into small cubes (not too small). Put the oil and garlic in a pan and sauté over a very low heat without making it take color. Add the tomatoes and capers Brown for five minutes: the tomatoes must not dispose entirely.

Add half the parsley and season with salt and pepper. Deglaze with white wine over high heat. Finally, always on high heat, Add the cubes of swordfish and toss for a minute.

Boil the pasta in salted water and drain it al dente, putting aside cooking water. Stir the pasta with the sauce, by adding, If necessary, some of the cooking water. Add the remaining parsley and serve immediately.

MATCHING: A Rosé of Veneto is our suggestion in this recipe. The freshness of the sword, the flavor of capers and the acidity of the cherry tomato sauce are combined with a Bardolino Chiaretto Doc and, in particular, to the one produced by the company Aldo Adami: smells of exotic fruits, its taste is mellow and balanced, Thanks to a moderate alcohol content (12% vol).

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10 comments

Salvatore June 6, 2015 - 11:39

Hi ada yesterday I tried the linguine with swordfish and cherry tomatoes with raisins and I have to tell you that they are not bad

Ada Parisi June 9, 2015 - 17:58

Salvatore :-) I always keep an escort, I'll try too. Thank you and good evening! ADA

Michel from Cuisine et Cigares October 4, 2013 - 08:54

Another one of your wonderful recipes Ada, that I have to try and enjoy with anathor bottle of Greco di Tufo !

Sicilians creative in the kitchen October 4, 2013 - 12:44

Thanks Michel! Wonderful idea the Greco di Tufo! ADA

Praveen Kumar October 3, 2013 - 13:51

Looks quite tempting :)

Sicilians creative in the kitchen October 3, 2013 - 14:01

Thanks! :-)

Valentina October 3, 2013 - 10:47

In this recipe, there's everything I like… the size of the pasta with fish, with cherry tomatoes, Capers… all! I hope to enjoy your plate, one day… have seriously hungry just reading a recipe and imagine the taste, for as is told, It's not every day and you can! :) One kiss, ADA! :**

Sicilians creative in the kitchen October 3, 2013 - 12:00

You are always invited to dinner or lunch or breakfast… When would you like to. Two kisses, ADA

Valeria October 3, 2013 - 09:47

Instead of swordfish, I can put the tuna (cool)?Dear greetings

Sicilians creative in the kitchen October 3, 2013 - 11:59

Hi Valeria, of course you can put fresh tuna! A hug, ADA

Linguine with swordfish with capers and tomatoes