Calamarata Rigata With Sword Fish Alla Puttanesca
Updated: Feb 11
This outstanding pasta dish is all about the Mediterranean flavors! From the pasta shape to the swordfish to the olives, and the capers. If you haven't tried swordfish, 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!
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
1. While the pasta water comes to a boil, dice the swordfish into 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 salt, and remove from pan.
3. Add the remaining oil to the pan, add garlic and chili pepper, and cook for 10 seconds moving it around.
4. Add halved tomatoes, capers, and olives, cover, and cook on medium-low for 5 minutes.
5. Remove the lid and add white wine.
6. Cook for a couple of minutes and add the passata.
7. Add parsley stems and cook for a couple of minutes.
8. Taste for seasoning and add more salt if necessary.
9. When pasta is almost al dente, add to the pan along with parsley, 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!