Linguine with Swordfish Ragù

The swordfish ragù is a typical Mediterranean dish that pairs well with long pasta, such as linguine. Here is the recipe with an Italian twist:

Ingredients

• 400 g linguine
• 300 g swordfish
• 200 g cherry tomatoes
• 1 clove of garlic
• 1 bunch of fresh basil
• Extra virgin olive oil
• Salt to taste
• Red pepper flakes (optional)
• White wine (for deglazing)

Preparation

1. Start by cutting the swordfish into not-too-small cubes.
2. Heat a drizzle of extra virgin olive oil in a pan and add the garlic clove, letting it brown for a couple of minutes.
3. Add the swordfish cubes to the pan, sauté them briefly before deglazing with a bit of white wine.
4. Once the wine has evaporated, add the cherry tomatoes cut in halves and let cook on medium-low heat for about 15 minutes. Add salt and red pepper flakes to your taste.
5. Meanwhile, bring a pot of salted water to a boil and cook the linguine until it reaches the desired doneness (al dente).
6. Drain the pasta and pour it into the pan with the swordfish ragù, tossing everything together to blend the flavors.
7. Add hand-torn fresh basil in the last minute of cooking.

Serve the linguine hot, and if you like, you can sprinkle some chopped fresh parsley or grated lemon zest for a touch of freshness.

Curiosity

The swordfish ragù is a variant of the classic meat ragù that is different for its lightness and the marine flavor that the swordfish gives to the dish. In Italy, particularly in Sicilian cuisine, swordfish is widely used and appreciated for its white and firm flesh.