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; 12 lb medium pasta shell; 2 12 lbs swordfish steaks, trimmed of skin and dark connective tissue; ¼ cup extra virgin olive oil; 4 -6 garlic cloves, minced; 1 medium zucchini, diced; 12 pint grape tomatoes; 6 scallions, chopped; 1 cup fresh basil, torn or ¼ cup fresh mint leaves, chopped; ½ cup chopped fresh flat-leaf parsley; ½ cup dry white wine; fresh ground black pepper

Servings: persons

coarse salt
12 lb medium pasta shell
2 12 lbs swordfish steaks, trimmed of skin and dark connective tissue
¼ cup extra virgin olive oil
4 -6 garlic cloves, minced
1 medium zucchini, diced
12 pint grape tomatoes
6 scallions, chopped
1 cup fresh basil, torn or ¼ cup fresh mint leaves, chopped
½ cup chopped fresh flat-leaf parsley
½ cup dry white wine
fresh ground black pepper

1
Bring a large pot of water to a boil; add a couple of teaspoons coarse salt to the boiling water; add in the pasta and cook 8-9 minutes, al dente.
2
Meanwhile, cube the swordfish into bite-size pieces.
3
Heat a large, deep skillet over med-high heat; add in the olive oil in a slow stream; then add in the swordfish.
4
Cook fish until lightly browned on all sides; remove using a slotted spoon to a plate; cover loosely with foil and set aside.
5
Add the garlic, zucchini, and tomatoes to the skillet; season with salt.
6
Keep them moving and cook 3 minutes.
7
Add in the scallions; cook the veggies 2 minutes or until the skins of the tomatoes pop.
8
Return swordfish to pan along with the herbs.
9
Add in the wine to deglaze the pan; add in the hot, drained pasta and toss.
10
Season to taste with pepper and salt, if needed; transfer to a large bowl or platter and serve.

5547

kcal

Calories

Fat

1056

Carbs

202

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, 12 lb medium pasta shell, 2 12 lbs swordfish steaks, trimmed of skin and dark connective tissue, ¼ cup extra virgin olive oil, 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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