• Rosangela Atte

CALAMARATA RIGATA WITH SWORD FISH ALLA PUTTANESCA

This outstanding pasta dish is all about the Mediterranean flavors! From the pasta shape to the sword fish, to the olives and the capers. If you haven't tried sword fish, please do! It's the perfect fish for those who don't think they like fish, because honestly it tastes like chicken! Meaty and not fishy at all.

It marries perfectly with the bold flavors in the sauce and it holds its shape so well!

Make it and let me know what you think!

#Mediterraneanlifestyle #Mediterraneanfood #puttanesca #olivesandcapers

#capperieolive #southernitalian #cucinameridionale #italianfoo #italianfoodblogger

#swordfish #pescespada #healthyfood #healthypasta #beautyfulfood #pastaislove #pastaislife #sexypasta #foodandwine #bonappetit

INGREDIENTS FOR 4-6 PEOPLE

-500 gr Calamarata pasta from Gragnano

-400 gr fresh swordfish steak

-500 gr ripe grape or cherry tomatoes

-3 tbsp capers in brine

-1/2 cup pitted and sliced Kalamata or Gaeta olives

-1/2 cup Pinot Grigio

-90 ml EVOO

-2 minced garlic cloves

-1 tsp chili pepper flakes

-1/2 to 1 tsp salt

-Fresh minced Italian parsley and a few parsley stems

METHOD

1. While the pasta water comes to a boil, dice the swordfish in 1.5 cm cubes.

2. Heat up a wide pan, add 1/2 of the EVOO and cook the swordfish 3/4 of the way, add slat and remove from pan.

3. Add remaining oil to the pan, add garlic and chili pepper and cook for 10 seconds moving it around.

4. Add halved tomatoes, capers, olives, cover and cook on medium-low for 5 minutes.

5. Remove lid and add white wine.

6. Cook for a couple of minutes and add passata.

7. Add parsley stems and cook for a couple of minutes.

8. Taste for seasoning and ad more salt if necessary.

9. When pasta is almost al dente, add to the pan along with parlsey, a drizzle of EVOO and some pasta water to bring everything together.

10. Toss together for a minute or so and plate this work of art!

Buon Appetito Amici!


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