Strozzapreti with swordfish, cherry tomatoes, and capers

I can guide you in preparing a dish that combines the flavor of the sea with the Italian pasta tradition: Strozzapreti with swordfish, cherry tomatoes, and capers.

Ingredients

• 320 g of strozzapreti
• 200 g of swordfish cut into cubes
• 250 g of cherry tomatoes
• 30 g of salted capers
• 2 cloves of garlic
• Fresh parsley to taste
• 4 tablespoons of extra virgin olive oil
• Salt to taste
• Pepper to taste

Preparation

1. Start by desalting the capers by rinsing them under running water and then soaking them in fresh water for at least 10 minutes.
2. Heat two tablespoons of extra virgin olive oil in a pan and add the peeled garlic cloves and let them brown.
3. Add the cubed swordfish to the pan and cook until it becomes golden on all sides.
4. Remove the garlic and add the cherry tomatoes cut in half. Adjust the salt and chili pepper and cook over medium heat for about 10 minutes.
5. Bring water to a boil for the pasta in a large pot, add salt and, when boiling, cook the strozzapreti until al dente.
6. Drain the pasta and transfer it to the pan with the swordfish and tomato sauce, adding the squeezed capers and some chopped parsley. Toss briefly to mix the flavors.
7. Serve immediately, finishing with a raw drizzle of extra virgin olive oil and, if you like, a sprinkling of fresh pepper or chopped parsley.

Curiosity about the combination of ingredients: Swordfish has a fleshy texture and a delicate flavor that pairs well with the acidity of cherry tomatoes and the saltiness of capers. Strozzapreti’s name might derive from the pasta’s unusual shape, resembling a twisted rope, which according to legend was so appealing that it could “choke” priests with gluttony. A dish that combines the tradition of fresh pasta with the flavors of the Mediterranean in a simple yet sophisticated way.