Pesce Spada Pasta Recipe

Name: Pesce Spada Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Coarse salt; 1/2 pound medium shell pasta; 2 1/2 pounds swordfish steak, trimmed of skin and dark connective tissue; 1/4 cup extra-virgin olive oil (EVOO); 4 to 6 garlic cloves, chopped; 1 medium zucchini, diced; 1/2 pint grape tomatoes; 6 scallions, chopped; 1 cup fresh basil (20 leaves), torn, or 1/4 cup fresh mint leaves (a handful), chopped; 1/2 cup chopped fresh flat-leaf parsley (a handful); 1/2 cup dry white wine; Freshly ground black pepper

Servings: persons

Coarse salt
1/2 pound medium shell pasta
2 1/2 pounds swordfish steak, trimmed of skin and dark connective tissue
1/4 cup extra-virgin olive oil (EVOO)
4 to 6 garlic cloves, chopped
1 medium zucchini, diced
1/2 pint grape tomatoes
6 scallions, chopped
1 cup fresh basil (20 leaves), torn, or 1/4 cup fresh mint leaves (a handful), chopped
1/2 cup chopped fresh flat-leaf parsley (a handful)
1/2 cup dry white wine
Freshly ground black pepper

1
Bring a large pot of water to a boil.
2
Add a couple of teaspoons coarse salt to the boiling water, then add the pasta and cook for 8 or 9 minutes, al dente.
3
Cube the swordfish into bite-size pieces.
4
Heat a large, deep skillet over medium-high heat.
5
Add the EVOO in a slow stream, then add the swordfish.
6
Cook the fish until lightly browned on all sides.
7
Remove with a slotted spoon to a plate and cover loosely with foil to hold.
8
Add the garlic, zucchini, and tomatoes to the pan and season with salt.
9
Keep them moving and cook for 3 minutes.
10
Add the scallions.
11
Cook the vegetables for 2 minutes more, or until the skins of the tomatoes pop.
12
Return the swordfish to the pan with the herbs.
13
Douse the pan with the wine and lift the pan drippings.
14
Add the hot drained starchy pasta and toss.
15
Season with pepper and adjust salt to taste, then transfer to a huge bowl or platter and serve.

1290

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: Coarse salt, 1/2 pound medium shell pasta, 2 1/2 pounds swordfish steak, trimmed of skin and dark connective tissue, 1/4 cup extra-virgin olive oil (EVOO), and more.

Yes, Pesce Spada Pasta falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pesce Spada Pasta

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