Pasta with swordfish
- 1 swordfish steak (approximately 350g), cut into 2cm cubes
- 400g mezzi rigatoni pasta
- 2 tablespoons (40ml) extra virgin olive oil
- 1 clove garlic, finely chopped
- 1 tablespoon salted capers, rinsed, drained, finely chopped
- 80ml white wine
- 400g canned tomatoes, finely chopped (such as Mutti Polpa)
- 2 tablespoons flat-leaf parsley, finely chopped
- Sea salt
Place a large pot with water on high heat and bring to the boil. Add the pasta and a pinch of salt to the boiling water and cook until ‘al dente’, referring to the cooking time specified in pasta packet instructions.
Meanwhile, place the olive oil in a medium-sized stockpot over medium heat. Add the garlic and capers. Cook without browning the garlic for 1-2 minutes, then add the swordfish. Add the wine and cook for 2 minutes to reduce.
Add the finely chopped canned tomatoes and sea salt to taste. Simmer, stirring occasionally, for 6-7 minutes or until the swordfish is cooked through.
Drain the pasta. Add the drained pasta and parsley to the stockpot with sword fish. Toss well off the heat for 1 minute to soak up lovely flavour.
Divide the pasta with sword fish among serving bowls – Buon appetito!
