Swordfish and Pistachio Pasta - a recipe with all the flavours of Sicily!
Course
Main
Cuisine
Italian
Prep Time10minutes
Cook Time20minutes
Total Time30minutes
Servings4
AuthorManuela Zangara
Ingredients
4tbspextra virgin olive oildivided
300gms– 10 oz. swordfishcubed into 2.5 cm – 1 inch pieces
1garlic clovehalved
½tspchilly flakes
3tbsptomatoesdiced
Salt to taste
2tbspbasil leaveschopped
55gms– 2 oz. pistachios
350gms– 12 oz. pastacasarecce or spaghetti
Instructions
Cube the swordfish into 2.5 cm – 1 inch pieces and keep aside.
Sauté the halved garlic clove and the chilly flakes with the extra virgin olive oil for 1 minute.
Add the cubed swordfish and brown it on all sides.
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.
Roughly blend the pistachio and keep aside.
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.
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.