Calamarata with Swordfish Ragout

Calamarata with swordfish ragout is a delicious dish that combines typically Neapolitan pasta with a tasty sea sauce. Here’s how to make it with an Italian touch:

Ingredients

• 320 g of calamarata pasta
• 300 g of swordfish, cut into cubes
• 200 g of cherry tomatoes
• 2 cloves of garlic
• 100 ml of white wine
• Fresh parsley to taste
• Extra virgin olive oil
• Salt and pepper to taste

Preparation

1. In a large pan, heat a drizzle of extra virgin olive oil and add whole garlic cloves. Let them brown for a moment without burning.
2. Add the swordfish cubes and brown them on all sides over high heat until they are slightly golden.
3. Deglaze with white wine and let the alcohol evaporate on high heat.
4. Once the wine has evaporated, add the cherry tomatoes cut in half. Season with salt and pepper and let cook over low heat for about 15 minutes, until you get a thick and tasty ragout.
5. In the meantime, bring a pot of salted water to a boil and cook the calamarata according to the package instructions for al dente pasta.
6. Drain the pasta and transfer it into the pan with the swordfish ragout, gently stirring to blend the flavors.
7. Serve and garnish with chopped fresh parsley.

Curiosity

Calamarata gets its name from its ring shape that resembles that of squid, and it’s perfect for holding sauces and condiments, especially those based on fish, enhancing the flavor.

This dish is a splendid representation of Mediterranean cuisine and its ability to marry sea flavors with the Italian pasta tradition. Enjoy your meal!