Strozzapreti with swordfish
User Reviews
5
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Prep Time
20 mins
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Cook Time
25 mins
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Total Time
45 mins
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Servings
4
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Calories
643 kcal
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Course
Main Course
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Cuisine
Mediterranean, Italian
Strozzapreti with swordfish
Description
Strozzapreti with swordfish features tender chunks of swordfish steak cooked together with halved cherry tomatoes, black olives, and capers. The garlic and crushed red pepper flakes add pungency and heat, while the short pasta holds the sauce well. The swordfish is gently simmered in the aromatic base to remain moist and flaky without overcooking. Fresh parsley finishes the dish, adding color and herbal notes.
The flavor is savory with subtle touches of brininess from the olives and capers and moderate heat from the chili flakes. Texture varies from the firm swordfish pieces to the bite of the perfectly cooked pasta and juicy tomatoes.
This pasta works nicely as a satisfying main course with a light salad or steamed greens. It’s a balanced, hearty dish offering a seafood variation on traditional tomato-based pasta recipes, suited for those who enjoy fresh fish and Mediterranean flavors.
Use fresh or thawed swordfish, and if using salted capers rinse to avoid excess saltiness. Substitute other short pasta shapes if strozzapreti is unavailable. Serve promptly for best texture, as seafood pasta dishes generally benefit from immediate eating to preserve freshness.
Ingredients
- 400 g Strozzapreti Pasta (14oz) or other short pasta
- 500 g cherry tomato 17oz) halved
- 500 g swordfish steak 17oz) cut into cubes
- 10 g caper 0.5oz) or you can use capers in oil, salted
- 1-2 garlic peeled, clove
- 2 tablespoon black olives pitted
- 1 parsley handful, chopped
- 1 teaspoon crushed red pepper flakes red chilli pepper to taste, peperoncino flakes
- 2-3 tablespoon extra virgin olive oil
- salt for pasta and to taste
- black pepper for pasta and to taste
Instructions
- Put a large pan of salted water on to boil for the pasta. Add salt once it starts to boil and bring to the boil again.
- If using salted capers desalinate them under running water, rinsing several times thoroughly. Peel the garlic.
- Cut tomatoes into quarters. Skin the swordfish steak/s and cut it into strips about 2 cm wide, then cut it into cubes.
- Pour a little olive oil into a non-stick frying pan or skillet, heat it and add the garlic clove, peeled and left whole (so it will be easier then remove it) cook for about 2-3 minutes over a medium heat until it softens.
- Add the olives and capers, then season with salt and pepper. Then add the halved tomatoes. Cook well for about 10 minutes on low heat. Add peperoncino flakes if you are going to use them.
- At this point add the swordfish cubes and stir the ingredients for even cooking. Cook over a low heat for another 5 minutes. (Swordfish doesn't take long to cook)
- Add half the amount of finely chopped parsley, cook for a further minute. Remove the garlic and turn off the heat.
- Cook the pasta al dente in the boiling water according to the instructions on the packet. When cooked, drain the pasta and pour directly into the pan with the fish and cherry tomatoes.
- Sprinkle with remaining parsley (always finely chopped) and mix all the ingredients together well Serve while still hot.
Notes
- Leftover pasta can be refrigerated for one day but is best served freshly cooked.
- Freezing is possible only if fresh (not previously frozen) swordfish is used.
- Other short pasta types such as penne or rigatoni can replace strozzapreti.
- Fresh or frozen swordfish works; tuna can be used as an alternative fish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 643 kcal
% Daily Value*
| Calories | 643kcal | 32% |
| Carbohydrates | 80g | 27% |
| Protein | 39g | 78% |
| Fat | 18g | 28% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 83mg | 28% |
| Sodium | 253mg | 11% |
| Potassium | 1024mg | 22% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 780IU | 16% |
| Vitamin C | 29mg | 32% |
| Calcium | 46mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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