Pasta with Swordfish Sauce
by Chef Stefano Barbato · 938K subscribers on YouTube
A delicious swordfish sauce made with pre-cooked tomato sauce, olives, and oregano. The swordfish is cooked gently in the sauce to keep it tender. Use it to dress pasta and also serve the swordfish steaks as a main course.
- Cook
- 20 min
- Difficulty
- medium
Ingredients
12 items- 700 gSugo di Pomodoro Già CottoPre-cooked tomato sauce. The chef recommends cooking the tomato sauce for 45 minutes before using.
- 4 pcsFettine di Pesce SpadaOne steak will be flaked and added to the pasta; the remaining three are served as a main course.
- OlivesPreferably green olives, pitted; any variety works.
- 1 pcsGarlicOne clove, crushed with skin on.
- Chili PepperFresh or dried chili pepper, to taste.
- ParsleyFresh flat-leaf parsley, finely chopped.
- OreganoDried oregano; can substitute with fresh thyme.
- Extra Virgin Olive OilExtra virgin olive oil, for cooking and finishing.
- SaltTo taste. Remember that olives and pre-cooked sauce already contain salt.
- PepperBlack pepper, freshly ground to taste.
- PastaAny shape like spaghetti or linguine. Amount depends on serving size (around 80-100g per person).
- Capers(optional) — Optional variation. Works well with swordfish, but not recommended if using other fish like red mullet or sea bass.
Method
- Lightly crush a garlic clove with its skin on.
- Finely chop the chili pepper and parsley.
- In a large pan, heat extra virgin olive oil and add the garlic clove and chili. Cook over low heat until the garlic is golden.
- Add the swordfish steaks and sear over medium heat for 1-1.5 minutes on each side.
- Add the pre-cooked tomato sauce, oregano (or thyme), olives, salt, and pepper. Increase the heat, cover partially, and cook over medium heat for 20 minutes.
- After about 15 minutes of cooking, start cooking the pasta.
- Remove one swordfish steak from the pan, remove the skin (optional), and flake the flesh with a fork.
- Turn off the heat for the second dish: the remaining swordfish steaks are ready to serve.
- In another pan, place enough sauce to dress the pasta (about 700 g) and add the flaked swordfish. Bring to a boil over high heat.
- Drain the pasta al dente and transfer it to the pan with the sauce. Toss to combine and finish cooking the pasta in the sauce.
- Turn off the heat, add the chopped parsley, a drizzle of raw extra virgin olive oil, and a bit more oregano (or thyme). Toss well.
- Plate and serve.
Chef Stefano Barbato
Professional chef938K subscribers on YouTube236.9M total channel views"Benvenuti nella mia cucina! Sono lo Chef Stefano Barbato e qui condivido con voi la mia passione per il buon cibo. Dalle tecniche professionali spiegate passo dopo passo alle ricette della tradizione italiana, il mio obiettivo è rendere la grande cucina accessibile a tutti. Che sia un primo cremoso o una delle mie 'bambine cattive' appena sfornate, ogni piatto è fatto con amore. Sarà buono o non sarà buono? Iscrivetevi per scoprirlo insieme a me! 👨🍳🇮🇹" Hola y bienvenidos a mi canal de video recetas en español los encuentra aquí https://www.youtube.com/user/ChefStefanoBarbatoEs Chef Stefano Barbato
