Today's recipe is a great classic of Sicilian cooking fish: pasta with swordfish sauce Sicilian. SI is a dish easy to prepare and really delicious, 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.
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.
PASTA SAUCE FISH SWORD TO SICILY (easy recipe)Print This
- 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’ of extra virgin olive oil in a frying 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 little oil in the pan where you have previously cooked swordfish and add the garlic and, If you like, a small piece of chili pepper. When the garlic is golden (low heat, otherwise burn and become bitter oil), remove either garlic or 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 and the end of preparations to fire off, because otherwise emits a bitter aftertaste), a drizzle of extra virgin raw and serve the pasta with swordfish sauce immediately Sicilian. Bon appétit!