Strozzapreti with swordfish, cherry tomatoes, and capers
- Lactose Free
- Energy Kcal 437
- Carbohydrates g 56.4
- of which sugars g 6.3
- Protein g 25.5
- Fats g 12.2
- of which saturated fat g 2.33
- Fiber g 3.5
- Cholesterol mg 70
- Sodium mg 431
- Difficulty: Easy
- Prep time: 20 min
- Cook time: 25 min
- Serving: 4
- Cost: Average
PRESENTATION
Strozzapreti with swordfish, cherry tomatoes, and capers really captures the laid-back Mediterranean vibes of Central Italy. Seriously good. The strozzapreti recipe includes twisted pasta shapes that are fun to eat—and perfect for soaking up the sauce. Coastal towns are famous for their seafood. And swordfish? It's a popular choice. Its tender and mild taste pairs perfectly with the sweet burst of cherry tomatoes and the tangy kick from briny capers. This swordfish pasta brings a fresh, light feel to the table, yet remains hearty enough to be satisfying.
Honestly, the dish focuses on flavor with a few high-quality ingredients, delivering classic, sun-soaked Mediterranean pasta recipe flavors in every bite. In Central Italy, especially near the sea, locals use fresh catches of the day, with swordfish often featured in dishes like this. The sauce is simple—juicy cherry tomatoes simmer down, letting the fish be the star. Pretty much.
Some might add olives for extra saltiness, but the cherry tomatoes and capers pack enough punch. Strozzapreti is named after the hand-twisted dough. You know, providing pasta with great texture and a bit of chew—ideal for grabbing every bit of that rich sauce. It’s a caper pasta dish that feels like dining by the coast, and those who love a quick, healthy dinner will appreciate how fast it comes together.
Even though it’s a cherry tomato pasta with humble roots, the taste feels special. And look, nothing too fancy—just honest, crispy seafood flavor and a pasta tradition that’s lasted for centuries. Really. So, when you’re craving something that feels like a trip to Italy, this Mediterranean pasta recipe is a perfect choice. Cannot go wrong.
- INGREDIENTS
- Strozzapreti pasta 8.8 oz (250 g)
- Cherry tomatoes 2 ½ cups (500 g)
- Swordfish 1.1 lbs (500 g) - steak
- Salted capers 2 tsp (10 g)
- Garlic 1 clove
- Parsley to taste
- Extra virgin olive oil 2 tbsp (30 g)
- Fine salt to taste
- Black pepper to taste
How to prepare Strozzapreti with swordfish, cherry tomatoes, and capers
To prepare the strozzapreti with swordfish, cherry tomatoes, and capers, start by desalting the capers under running water, rinsing them thoroughly several times. Then set them aside. Next, take the cherry tomatoes and cut each into 4 parts 1. Move on to the swordfish: remove the skin, cut it into strips about 3/4 inch wide, then cube it 2: set the cherry tomatoes and swordfish aside. Now drizzle a non-stick pan with a little oil and let the peeled whole garlic brown (this way it will be easier to remove later) 3. Let it sauté for about 2-3 minutes over moderate heat.
Add the cherry tomatoes 4 and the desalted capers 5, then season with salt 6 and pepper. Let it cook for about 10 minutes over low heat.
At this point, also add the swordfish 7 and stir the ingredients 8 to ensure even cooking. Let it cook over low heat for another 5 minutes. Now add half the finely chopped parsley 9.
Stir the ingredients to combine the flavors 10. Then remove the garlic 11 and turn off the heat. Meanwhile, cook the pasta in plenty of boiling water, salted to taste 12.
When it's cooked, drain it and add it directly to the pan with the fish and cherry tomato sauce 13. Sprinkle with the remaining parsley (also finely chopped) 14 and mix the ingredients, then plate your strozzapreti with swordfish, cherry tomatoes, and capers 15 and serve them hot.