Strozzapreti with swordfish

5 from 47 votes

Swordfish pairs so well with pasta in this recipe full of the flavours of the Mediterranean. Easy to make and perfect for summer meals and seafood lovers!

Prep Time20

Cook Time25

Total Time45

Course: Main Course

Cuisine: Italian, Mediterranean, Sicilian

Keyword: pasta, pasta recipe, seafood pasta, strozzapreti, swordfish

Servings:

Calories: 643kcal

Author: Jacqui

Ingredients

400 g strozzapreti pasta (14oz) or other short pasta
500 g cherry tomatoes (17oz) halved
500 g swordfish steak/s (17oz) cut into cubes
10 g salted capers (0.5oz) or you can use capers in oil
1-2 garlic clove peeled
2 tablespoon black olives pitted
1 handful of chopped parsley
1 teaspoon peperoncino flakes red chilli pepper to taste
2-3 tablespoon extra virgin olive oil
salt for pasta and to taste
black pepper for pasta and to taste

Instructions

Put a large pan of salted water on to boil for the pasta. Add salt once it starts to boil and bring to the boil again.
If using salted capers desalinate them under running water, rinsing several times thoroughly. Peel the garlic.
Cut tomatoes into quarters. Skin the swordfish steak/s and cut it into strips about 2 cm wide, then cut it into cubes.
Pour a little olive oil into a non-stick frying pan or skillet, heat it and add the garlic clove, peeled and left whole (so it will be easier then remove it) cook for about 2-3 minutes over a medium heat until it softens.
Add the olives and capers, then season with salt and pepper. Then add the halved tomatoes. Cook well for about 10 minutes on low heat. Add peperoncino flakes if you are going to use them.
At this point add the swordfish cubes and stir the ingredients for even cooking. Cook over a low heat for another 5 minutes. (Swordfish doesn't take long to cook)
Add half the amount of finely chopped parsley, cook for a further minute. Remove the garlic and turn off the heat.
Cook the pasta al dente in the boiling water according to the instructions on the packet. When cooked, drain the pasta and pour directly into the pan with the fish and cherry tomatoes.
Sprinkle with remaining parsley (always finely chopped) and mix all the ingredients together well Serve while still hot.

Notes

This pasta dish can be kept in the fridge for a day if you have leftovers but it’s better to serve immediately after cooking. You can also freeze it but only if the fish was fresh not frozen.

Instead of strozzapreti you can use other types of short pasta such as penne, rigatoni, cavatelli etc

You can use fresh or frozen swordfish for this recipe. If you can't find swordfish it's also very good with fresh tuna.

Nutrition