Pasta with swordfish ragout - recipe

The pasta with swordfish ragout is a Mediterranean-style dish using calamarata pasta with a sauce made of swordfish, tomatoes, garlic and capers… it’s a must try! Find this and many more recipes with pictures on the English version of the Giallozafferano App (or Android )
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Start by preparing the tomatoes: remove the vine and cut in half. Remove the skin from the edge of the swordfish steak - use a knife to slice it off - then chop into cubes: first cut into strips, then into small cubes. Finally, chop the parsley, discarding any large stems. It’s time to cook!
Sauté the garlic in the extra virgin olive oil; when it turns light brown, add the tomatoes - the garlic can be removed later, if you prefer, once the flavour is released; add the capers – I’m using capers in vinegar, if you’re using capers in salt remember to rinse off the salt before using – a pinch of salt and ground pepper. Now cook for about 15 minutes. In the meantime, cook the pasta: add coarse salt to the boiling water and drop in the pasta; it resembles the shape of calamari rings, hence its name “calamarata”. Cook the pasta for half the cooking time, then drain and add to the sauce, so that it absorbs all the flavours as it finishes cooking. Before draining, reserve some of the pasta cooking water and add one ladleful at a time until the pasta is cooked. All that’s left to do now is cook the swordfish, just a couple of minutes. Same method: a little oil, a clove of garlic, to be removed later, and sauté until slightly brown. When the oil has absorbed the garlic flavour, add the diced swordfish and a little white wine, let it evaporate, remove the garlic, then add the swordfish to the pasta. The pasta will be cooked in a minute, so sprinkle with parsley and adjust with salt and pepper, if needed. And while it finishes cooking, let’s see together the ingredients needed for this recipe!
Ingredients
For 4 servings
- ¾ lb (320 g) of calamarata pasta
- 14 oz (400 g) of cherry tomatoes
- 1 clove of garlic
- 1 heaping tbsp (10 g) of capers in vinegar
- 1 ⅓ tbsp (20 g) of extra virgin olive oil
- 1 pinch of salt
- pepper to taste
For the swordfish
- ⅔ lb (300 g) of swordfish
- 1 clove of garlic
- ⅔ tbsp (10 g) of extra virgin olive oil
- 1 ⅓ tbsp (20 g) of white wine
- 1 pinch of salt
- pepper to taste
- 3 sprigs of parsley