Swordfish Pasta
A delicious, quick and easy to prepare pasta recipe with flavors of Sicily.

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Swordfish Pasta

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Ingredients

Adjust Servings:
12 ounces Swordfish Steak
5 pieces Anchovy Fillet Canned
0.25 cup Pine Nuts
0.25 cup Olive Oil Extra-virgin
0.25 cup Raisin Chopped
3 cloves Garlic
0.5 cup Parsley Finely chopped
12 ounces Pasta
Cuisine:
  • 25 mins
  • Serves 4
  • Medium

Ingredients

Directions

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Steps

1
Done

Remove the skin, bones, and any dark flesh of swordfish. Cook the swordfish covered in half the olive oil over low heat until just barely cooked. Pull the meat apart with a fork and cook until no longer transparent in the center. Do not overcook. Shred the cooked swordfish into bite-size pieces and remove them from the pan. Using a fork, mash the anchovies in the juices left in the pan.

2
Done

Press the garlic into a small skillet. Add the remaining oil and cook over medium heat until the garlic aroma is obvious and the garlic is just starting to brown. Add the garlic and oil to the fish sauce. Add the pine nuts and raisins.

3
Done

Heat a large pot of salted water to boiling. Add the pasta and cook until just barely tender. Save 0.25 cup of the pasta water and then drain the pasta in a colander. Try not to overcook.

4
Done

Add the pasta to the sauce along with the swordfish and parsley. Toss gently over high heat to coat with the dressing and reheat. If too dry, add the reserved 0.25 cup of pasta water. You can also add another splash or two of olive oil if you think the pasta needs a bit more dressing.

5
Done

Serve on large warmed dinner plates and arrange nicely. You may want to add a little fresh ground pepper and sea salt to taste.

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