Linguine with swordfish with capers and tomatoes

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)

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PORTIONS: 4 PREPARATION TIME: COOKING TIME:

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

PROCEEDINGS

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 the garlic in a pan and fry over very low heat without letting him 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.

THE PAIRING: 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 that 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 at 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

Reply
Ada Parisi June 9, 2015 at 17:58

Salvatore 🙂 I always keep a supply, I'll try too. Thank you and good evening! ADA

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

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

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

Thanks Michel! Wonderful idea the Greco di Tufo! ADA

Reply
Praveen Kumar October 3, 2013 at 13:51

Looks quite tempting 🙂

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

Thanks! 🙂

Reply
Valentina October 3, 2013 at 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! A kiss 🙂, ADA! :**

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

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

Reply
Valeria October 3, 2013 at 09:47

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

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

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

Reply

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