Calamarata pasta with swordfish ragù
- Lactose Free
- Energy Kcal 447
- Carbohydrates g 70.2
- of which sugars g 6.3
- Protein g 18.3
- Fats g 10
- of which saturated fat g 1.75
- Fiber g 3.2
- Cholesterol mg 35
- Sodium mg 387
- Difficulty: Easy
- Prep time: 15 min
- Cook time: 30 min
- Serving: 4 people
- Cost: Average
This calamarata pasta with swordfish ragu is a first-course dish with a real Mediterranean feel, prepared using a typical Neapolitan pasta variety called calamarata, whose name comes thanks to its similarity to the calamari rings it’s often dressed with. In the case of our recipe, the sauce is prepared using diced swordfish sautéed separately and fresh cherry tomatoes flavored with garlic and capers. This type of pasta is now very popular and readily available, but if you can’t find it, you can easily replace it with the paccheri or mezze maniche varieties.
- Calamarata pasta ¾ lb (320 g)
- Swordfish 11 (300 g) - steaks
- Extra virgin olive oil 2 ½ tbsp (30 g)
- White wine 1 ¼ tbsp (20 g)
- Garlic 1 clove
- Parsley 3 bunches
- Black pepper to taste
- Fine salt to taste
How to prepare Calamarata pasta with swordfish ragù
To make this calamarata pasta with swordfish ragu, first wash the tomatoes, dry them, and cut them in half 1. Heat the oil in a frying pan with a whole clove of garlic 2, then pour in the cherry tomatoes 3.
Season with salt 4 and pepper and stir to help the flavors develop, then add the capers 5, cover with a lid 6 and continue cooking for 20 minutes over low heat.
In the meantime, prepare the swordfish, cutting it into slices 7 if necessary, and removing the skin 8 and dicing it 9. Heat a pan full of water, salted to taste, to cook the pasta in.
In another pan, heat some oil with a whole clove of garlic 10, add the swordfish, and leave to brown slightly 11. Deglaze with the white wine 12,
remove the garlic clove 13, and season with salt and pepper 14. The water should have come to a boil by now, so you can cook the pasta 15.
After 20 minutes, remove the garlic clove from the cherry tomatoes 16 and fish. Add the diced swordfish to the sauce 17, and as soon as the pasta is cooked, drain it and transfer to the pan 18.
Sauté everything for a few moments 19, add the chopped parsley 20, and stir again. Your calamarata pasta with swordfish ragu is ready to be dished up and served 21!
We recommend eating the pasta right away. Alternatively, you can keep it in the refrigerator for up to a day. Not recommended for freezing.
To add even more flavor to your dish, you might like to enhance the tomato sauce with anchovy fillets, or, for a fresh and fragrant touch, why not flavor your calamarata pasta with thyme or chopped fresh mint.