Tuesday 13 September 2016

Pasta with swordfish and tomato sauce, and toasted almonds

10 minutes to prepare Serves 4



The best flavours of Mediterranean gathered in one single dish...this is what you will think while enjoying the first forkful of pasta with swordfish and tomato sauce!

Today's dish embodies the taste excellence of Italian kitchen and relies on ingredients' simplicity and high quality: the tender and delicate flesh of swordfish, fresh tomatoes to create a delicious sauce and crunchy toasted almonds.
This pasta is the perfect recipe when you have little time to prepare dinner, but still want to bring to the table an appetizing dish.
We will be ready in 10 minutes, just follow the instructions below and...buon appetito!

Here's what you will need for the 4-serving recipe:

400 g Caserecce fresh pasta
300 g fresh swordfish cut into 2 thick slices
200 g cherry tomatoes
30 g sliced almonds
3 basil leaves
salt and pepper
EVO oil

      1. Boil water in a pot, add salt and once started to bubble, pick up a ladle of water and keep aside
      2. Boil Caserecce pasta in salted water
      3. Eliminate any skin from the swordfish and cut it into 3-cm cubes
      4. In a pan pour 2 tablespoons of EVO oil, add swordfish with a pinch of salt and pan-fry for a couple of minutes
      5. Wash and cut tomatoes by half, add them to the swordfish together with basil leaves. Cover the pan with a lid and cook for 5 minutes more
      6. Toast sliced almonds in a hot pan and keep them aside
      7. Drain pasta al dente and stir it for a few moments with swordfish and tomato sauce. Add the hot water (kept aside from the pasta) if needed. Serve hot with some toasted almonds and freshly ground pepper on top

        In the following, Nutrition Facts of this dish are indicated. Data is provided per serving.

        Hate is like a swordfish, working through water invisibly and then you see it coming with blood along its blade, but transparency disarms it.
        (Pablo Neruda)

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