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Pasta al pescespada - Pasta with Swordfish Recipe

Pasta al pescespada - Pasta with Swordfish Recipe | Le Marche and Food | Scoop.it

This is the kind of carefree pasta dish that, for me, typifies summer eating. The recipe is quick --you can make the condimento (sauce) in the time it takes for you to bring the water to a boil and cook the pasta--and precise measurements hardly matter at all.

Ingredients (serves 4-6 people)

  • 500g (1 lb) pasta of your choice (see Notes)
  • 250g-500g (1/2-1 lb) swordfish, boned and skinned and cut into small cubes
  • 1 or 2 cloves of garlic, peeled and slightly crushed
  • 250g (1/2 lb) cherry or grape tomatoes, cut in half
  • A handful of black olives
  • A spoonful or two of capers
  • A handful of fresh parsley, chopped
  • A sprig of fresh oregano, stem removed (or a pinch of dried)
  • Salt and pepper
  • Olive oil
  • Optional: A pinch of hot red pepper flakes
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Le Marche and Food
Discover Le Marche rich cuisine, great traditional and tasty food in between the coast and the mountain. A cuisine made by excellent products GMO-free, mostly organic or from sustainable techniques, supplied daily by skilled farmers, fishermen and harvesters: from tender shrimp to Conero muscles and from the white truffles of Acqualagna to ascolana olives stuffed with meat or fish, one of the most popular of the ascolana-style fried dishes.
Curated by Mariano Pallottini