Penne al pesce spada

Penne with swordfish is a tasty Mediterranean dish that pairs the robust flavor of swordfish with the freshness of cherry tomatoes and basil, staples of Italian cuisine. Here’s how to prepare it:

Ingredients

• 320 g of penne
• 300 g of fresh swordfish
• 250 g of cherry tomatoes
• 1 clove of garlic
• Fresh basil to taste
• Extra virgin olive oil
• Salt and pepper to taste
• (Optional) A pinch of chili pepper
• (Optional) A glass of white wine

Preparation

1. Start by cutting the swordfish into cubes. In a large pan, heat the extra virgin olive oil and add the garlic clove to brown it.

2. Once the garlic is golden, add the swordfish cubes and sauté over high heat for a couple of minutes.

3. If you choose to use white wine, deglaze the swordfish with the wine and let the alcohol evaporate.

4. Add the halved cherry tomatoes to the pan with the swordfish, season with salt and pepper, and if you like spice, add a pinch of chili pepper.

5. Meanwhile, bring a pot of generously salted water to a boil and cook the penne according to the package instructions for al dente.

6. While the sauce continues to cook for about 10-15 minutes, the penne should be ready. Drain them and pour into the pan with the swordfish and cherry tomatoes sauce.

7. Toss everything together for a few minutes, allowing the pasta to absorb the flavors of the sauce.

8. Add torn fresh basil with your hands and gently mix.

9. Serve the Penne with swordfish hot and, if desired, with a sprinkling of chopped fresh parsley or additional basil.

Curiosity

Swordfish is a fish with a very distinctive flavor, which pairs well with the simplicity of tomatoes and the aromaticity of basil. This dish represents an excellent combination of land and sea and can be enriched with other typical Sicilian ingredients, such as olives or capers, for an even more southern touch.