Go Back
–+ servings
Print
Close-up of swordfish and pistachio pasta on a plate.

Swordfish and Pistachio Pasta Recipe

Seared swordfish, olive oil, tomatoes, basil, and crunchy pistachio crumbs come together in Swordfish and Pistachio Pasta, a simple pasta dish inspired by classic Sicilian cooking.

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 g – 10 oz. swordfish – cubed into 2.5 cm – 1 inch pieces
  • 1 garlic clove – halved
  • ½ tsp chilli flakes
  • 3 tbsp tomatoes – diced
  • Salt to taste
  • 2 tbsp basil leaves – chopped
  • 55 g – 2 oz. pistachios
  • 350 g – 12 oz. pasta – casarecce or spaghetti

Instructions

  1. Cube the swordfish into 2.5 cm – 1-inch pieces and set aside.

  2. Sauté the halved garlic clove and the chilli flakes in the extra virgin olive oil for 1 minute.
  3. Add the cubed swordfish and brown it evenly on all sides.
  4. Add the diced tomatoes and salt and cook on low heat for 5 minutes. Add a little water if needed to prevent the sauce from drying out, then turn off the heat.
  5. Roughly blend the pistachios and set aside.

  6. Cook the pasta following the steps for cooking pasta al dente. Drain it 1 minute before it is fully cooked, as it will finish cooking with the sauce. Reserve a ladle of the cooking water.

  7. Add the drained pasta to the frying pan with the swordfish sauce, then add the remaining extra virgin olive oil and basil. Mix well over low heat for 1–2 minutes, adding a little cooking water if needed to keep the sauce moist.
  8. Serve topped with the pistachio crumbs.