Popular in Calabria and Sicily, this meaty fish is perfect for a quick meal ; un piatto unico as I call it! Cook the pasta, make the ‘condimento sauce’ and the dish is ready.
It is important to buy the fish the day you will eat it! Ask the fishmonger to clean and cut the swordfish into cubes.
CLIL approach for your lesson : swordfish can weigh about 1,400 pounds and can be 15 feet in length and are considered to be the fastest hunters in the sea, reaching approximately 50 miles per hour. Their sword is usually about 1/3 the length of their bodies.
Health benefits: a good source of lean protein, rich in vitamins, minerals and nutrients.
Lia’s quick recipe
Put a large pot of water on to boil. Cook the pasta ‘al dente’.
Sauté 4 cloves of grated garlic in 4 tablespoons of extra virgin olive oil (abundant) until golden brown.
Add about 400 gr pesce spada cut into cubes at high heat. Mix and season with parsley.
After five minutes add about 300 gr cherry tomatoes and lower heat so the ingredients can simmer. At this point I always add a cup of white wine to enhance flavour, (red wine will affect the colour of the fish), the best you have at home. Allow to evaporate.
When the pasta is cooked, mix all ingredients and sauté over gentle heat. I don’t drain the pasta too much as a bit of pasta water is also perfect for the sauce.
Serve the ‘pasta al pesce spada’ and garnish with parsley.
I have been using Spaghetti Rummo for this dish!
My wok is perfect to sauté the ingredients!
From the photo you see a perfect mix of swordfish cubes, cherry tomatoes, parsley, garlic and white wine! Buon apetito!
Serve with chilled Negroamaro Rosato! The perfect summer wine.
Negroamaro is a black grape variety native to my Puglia and is also used to create DOC wines like rosé.
