Smoked swordfish pasta

1 hour
Smoked swordfish pasta


Serves four:
250g sedani rigati (or penne rigate)
300g swordfish fillet
400g canned tomatoes
1 clove garlic
1 tbsp. salt capers
100ml white wine
fresh mint
fresh parsley
olive oil
Wash the capers to remove the salt.
Heat 4 tbsp. of olive oil in a pan, add peeled and chopped garlic and fry for 1 minute. Add canned tomates, capers and 1/2 tsp. of salt.
Cook for 30 minutes over very low heat.
Cut the swordfish into cubes, and sauté in a pan with a little oil for a couple of minutes. Sprinkle in white wine and let it evaporate.
Add the fish pieces and the chopped mint to the tomato sauce and stir in. Let simmer for another 15 minutes.
Meanwhile cook the pasta: bring a large pot of salted water to a boil, add sedani rigati and cook until al dente. Drain well and season with the fish sauce and chopped parsley.

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