• For 4 people:
  • 250g swordfish
  • 10/12 tomatoes
  • 350g spaghetti pasta
  • 2 garlic cloves
  • parsley
  • extra virgin olive oil
  • Pecorino Romano or other mature sheep cheese and a bit of chili pepper

Cut tomatoes into four and let them give water for a few minutes. In a pan add olive oil, some cubes of swordfish, garlic and slightly brown. Then add tomatoes and let cook until most of their water has evaporated, and finally add the rest of the fish and the chili, cook for 3-4 minutes. Remove the pan from the heat. Meanwhile cook your pasta al dente (firm), drain well (better take it off the heat 3 minutes before the time recommended on the package); keep a cup of the pasta cooking water! Put the pan on the stove and add the pasta, heat, stir quickly adding a tablespoon of cheese and, if too dry - some of the cooking water you kept from the pasta, but carefully, little by little; cook the pasta until ready and finally add a couple of tablespoons of olive oil, sprinkle with chopped parsley and serve immediately. (It is important to brown well the first fish cubes. This will give the dish more flavour. Also make sure to evaporate most of the water from the tomatos!)

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