Pasta with swordfish sauce Sicilian: today's recipe is a great classic of Sicilian seafood cuisine. It is a very easy first course to prepare and really exquisite, which it contains most of the symbols of seafood Sicilian: swordfish first, then the tomatoes Pachino, the capers or Salina, black and green olives in brine. How herbs, I use a bit’ lemon thyme and a good pinch of oregano, necessary in my opinion to give the dish that scent so characteristic: I know you're wondering why I do not put parsley, but I find that the parsley in cooking fish flatten all flavors.
Ingredients and alternatives for pasta with swordfish sauce
You can use short or long pasta pasta, indifferently: my favorite formats with this simple and thick sauce is home-made or linguine. Of course you can also make Sicilian swordfish sauce with another fish that has hard-boiled, spineless meats.: tuna, Grouper, fish flag. The version with the swordfish is very frequent in Messina, as the Strait of Messina is still renowned today for its swordfish (I recommend, buy swordfish caught in our seas, Small and especially when you see the whole fish at the fish, and not only the slices already cut).
The preparation of the sauce is quick and easy, you just have to pay attention to the cooking times of tomatoes and swordfish, which must remain soft. At this point I leave, reminding you to have a look at all my RECIPES WITH SWORDFISH, where you'll find appetizers, pasta dishes and sweet tooth, all my RECIPES WITH BLUE FISH (you know that swordfish is a blue fish?) and of course all my SICILIAN RECIPES and I wish you good day.
360 grams of linguine or casarecce or pasta you prefer
250 grams of swordfish in one slice
250 grams of cherry tomatoes PGI
capers from Pantelleria IGP, to taste
extra virgin olive oil, to taste
salt and pepper
a clove of garlic
a small piece of chili pepper (Optional, to me known like the Calabrian soft piquant Sauce)
black olives and / or green in brine, to taste
50 ml white wine
lemon thyme, to taste
oregano, to taste
The preparation of pasta with swordfish Sicilian is fast. First you have to desalinate the capers, by placing them for at least 30 minutes to soak in cold water. Then you have to cut the sliced olives.
Remove the skin of the swordfish and cut the flesh into cubes not too small and possibly of equal size. Heat a little extra virgin olive oil in a pan and, When it is hot, add the swordfish, salt lightly and skip over high heat for a few seconds, until the swordfish will not change color becoming, by rosy, Matt White. Place the swordfish by.
Wash the tomatoes Pachino: to cut some in half and left whole other. Add a drizzle of oil to the pan where you have previously cooked swordfish and add the garlic and, If you like, a small piece of chili pepper. When garlic is imbioned (low heat, otherwise it burns and the oil becomes bitter), remove both garlic and chilli and add the tomatoes. Skipping tomatoes on high heat, salt lightly and simmer over a low heat until the whole tomatoes will not be slightly wilted and those cut to me does not begin to unravel, creating a sauce. Add the capers to the sauce and well drained, the olives, thyme and deglaze with white wine. Continue cooking for another 5 minutes or until the alcohol of the wine evaporates. Then add the swordfish, cover, Cook for a minute and turn off the heat.
Boil the pasta in salted water and drain it al dente. Set aside a little cooking water. Stir into the pan pasta with swordfish sauce Sicilian, joining only if required a little 'cooking water. Add the pinch of oregano (it is always good to combine the oregano at the end of the preparations and on a low heat, because otherwise emits a bitter aftertaste), a drizzle of extra virgin raw and serve the pasta with swordfish sauce immediately Sicilian. Bon appétit!