5 from 96 votes
Strozzapreti with swordfish
Strozzapreti with swordfish combines tender saltwater fish cubes and halved cherry tomatoes in a savory sauce enriched with olives, capers, garlic, and red pepper flakes. Short pasta cooked al dente carries the mixture, which is finished with fresh parsley for brightness. The method balances gentle simmering to ensure the swordfish stays flaky while absorbing the flavorful tomato and olive base.
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
Servings:
4
Calories:
643 kcal
Course:
Main Course
Cuisine:
Mediterranean, Italian
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 643
% 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.