How to prepare Sicilian-style pasta with swordfish sauce at home: a simple and tasty traditional first course. Recipe and advice

The pasta with swordfish sauce Sicilian it's a first course and it's a great classic of Sicilian seafood cuisine. Is’ and very easy fish first course to prepare and the ingredients are a symbol of Seafood cuisine Sicilian: il swordfish first of all, then i cherry tomatoes Pachino, i capers of Pantelleria or Salina, the GREEN OLIVES IN BRINE.

Pasta with swordfish sauce: the perfect Sicilian recipe

The herbs they are essential to give to pasta with swordfish sauce some’ of personality. I use a little’ Of thyme al lemon and a nice pinch of oregano, fundamental in my opinion to give the dish that characteristic aroma. I know you're wondering why don't I put parsley. Well I find that parsley in fish cooking flattens all the flavours. If you don't like tomatoes, You should try the PASTA WITH RAGU’ SWORDFISH IN WHITE, really tasty, flavoured with lemon and pistachio zest.

You can use short or long pasta pasta, indifferently: my favorite formats with this simple and thick sauce is home-made or linguine. Obviously You can also prepare pasta with Sicilian-style swordfish sauce with another fish that has firm flesh and no bones: 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. Among other things, l’Art of felucca fishing in the Strait area has become Slow Food. Listen to me, 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).

Traditional and simple Sicilian recipes with swordfish

The preparation of swordfish sauce it's easy and quick, you just have to pay attention to the cooking times of tomatoes and swordfish, which must remain soft. Obviously, don't miss all mine RECIPES WITH SWORDFISH. As the PASTA WITH SWORDFISH, EGGPLANTS AND CHERRY TOMATOES, il SWORDFISH AU GRATIN. And again, the SWORDFISH CAPONATA, the SICILIAN-STYLE PASTA WITH SWORDFISH or the BAKED SWORDFISH and the SWORDFISH PIE Alla siciliana. And don't miss out SWORDFISH CUTLETS: a great classic of Sicilian cuisine. Have a good day!

PASTA SAUCE FISH SWORD TO SICILY

Portions: 4 Preparation: 15 minutes Cooking: 20 minutes 20 minutes

Nutrition facts: 250 calories 20 fat

Rating: 4.7/5

( 11 voted )

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Ingredients

360 grams of linguine or casarecce or pasta you prefer

250 grams of swordfish in a single slice

250 grams of cherry tomatoes PGI

capers from Pantelleria IGP

extra virgin olive oil

salt and pepper

a clove of garlic

a small piece of chili pepper

black olives and / or green in brine

50 ml white wine

lemon thyme and/or oregano

Procedure

FISH PREPARATION - 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 some extra virgin olive oil in a pan e, when it's 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.

FOR THE SAUCE - Wash the tomatoes Pachino: to cut some in half and left whole other. Add a drizzle of oil to the pan where you previously cooked the swordfish and add the garlic and, if you like it, a small piece of chili pepper. When the garlic is golden (over low heat, otherwise it burns and the oil becomes bitter), Remove both the garlic and the chilli pepper 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 olive, 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.

COOKING PASTA AND CREAMING - Boil the pasta in plenty of 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 a pinch of oregano. And remember that it is always a good idea to add the oregano at the end of the preparations and with the heat off, because otherwise emits a bitter aftertaste. Complete the dish with a drizzle of raw extra virgin olive oil and serve the pasta with the Sicilian swordfish sauce immediately. Bon appétit!