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You are here: Home / Recipes / Italian / Swordfish and Pistachio Pasta

Swordfish and Pistachio Pasta

February 1, 2015 By Manu 3 Comments

Swordfish and Pistachio Pasta

Pasta, finally.  You know that, even though I am Italian, I don’t share pasta recipes as much as I’d like.  The main reason is that I don’t like to take pictures of pasta.  There, I said it.  When I take the shots for my blog, I don’t like to be rushed and I prefer to have the time to take (and retake) as many photos as possible, possibly from different angles.  As my family and I actually eat all the dishes you see on this site, I cannot take the time that I’d like to photograph pasta as, like all true Italians, we don’t eat cold (or reheated) pasta!  It just doesn’t cut it.  We have ours just made and steaming HOT.  So, taking pictures for the blog becomes a very stressful excerise… during which I have all hungry eyes on me, giving me the are-you-done-yet look.  Anyhow, I had to share this recipe with you all, as it is absolutely delicious and I don’t want to be selfish and keep it all to myself.  This pasta has all the flavoures of Sicily: swordfish, tomatoes, extra virgin olive oil, basil and pistachios.  And it is scrumptious!  The texture and flavour that the pistachio crumbs give to the final dish make all the difference, so make sure not to skip them… they are a great substitute for grated cheese!  Buon appetito!

Swordfish and Pistachio Pasta

Swordfish and Pistachio Pasta
5 from 1 vote
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Swordfish and Pistachio Pasta

Swordfish and Pistachio Pasta - a recipe with all the flavours of Sicily!

Course Main
Cuisine Italian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Author Manuela Zangara

Ingredients

  • 4 tbsp extra virgin olive oil divided
  • 300 gms – 10 oz. swordfish cubed into 2.5 cm – 1 inch pieces
  • 1 garlic clove halved
  • ½ tsp chilly flakes
  • 3 tbsp tomatoes diced
  • Salt to taste
  • 2 tbsp basil leaves chopped
  • 55 gms – 2 oz. pistachios
  • 350 gms – 12 oz. pasta casarecce or spaghetti

Instructions

  1. Cube the swordfish into 2.5 cm – 1 inch pieces and keep aside.
  2. Sauté the halved garlic clove and the chilly flakes with the extra virgin olive oil for 1 minute.
  3. Add the cubed swordfish and brown it on all sides.
  4. Add the diced tomatoes and salt and cook for 5 minutes on low. Add a little water to keep the sauce from drying up. After 5 minutes put the fire off.
  5. Roughly blend the pistachio and keep aside.
  6. Cook the pasta following the steps on How to cook pasta “al dente” in the Techniques page of this site, but drain it 1 minute before it is cooked, as it will finish cooking together with the sauce.  Reserve a ladle of the cooking water.
  7. Put the drained pasta in the frying pan with the swordfish sauce, add the remaining extra virgin olive oil and basil.  Mix well while cooking it on a slow flame for 1 or 2 minutes, adding any cooking water if required, to keep the sauce moist.
  8. Serve with the pistachio crumbs on the top.

Swordfish and Pistachio Pasta

Swordfish and Pistachio Pasta

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Related Posts:

  • Tuna, Olive and Caper Pasta with Garlic Breadcrumbs
  • PASTA CON LE SARDE ALLA PALERMITANA
  • Swordfish Caponata
  • FRESH TUNA RAGU
  • SPAGHETTI WITH MUSSELS

Filed Under: Italian, Mains, Mediterranean, Pasta, Regional Italian Dishes Tagged With: dinner, fish, Italian, Italy, lunch, main dish, pasta, pistachios, seafood, Sicily, swordfish

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Comments

  1. Michele Bisignani says

    February 2, 2015 at 9:54 am

    This is the cuisine that is near and dear to my heart. Love swordfish dishes and anything the reminds me of Sicily and Southern Italy . The pistachios bring complex texture to the dish . Love it. Adding to my recipe cache. Thanks Manu!

    Reply
  2. Maureen | Orgasmic Chef says

    February 2, 2015 at 11:11 am

    Fish and I have a love/hate relationship. I love it, it hates me but pistachios with pasta wants me to head to the kitchen and start cooking.

    Reply

Trackbacks

  1. Swordfish and Pistachio Pasta | TheWineTaylor says:
    February 4, 2015 at 2:22 pm

    […] Read More at http://www.manusmenu.com […]

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Hi! I am Manu, the author of Manu's Menu. I was born and brought up in Italy and my blog can show you how to create authentic Italian food in your own home! Read More…

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