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Swordfish and Pistachio Pasta

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.