Sicilian-style pasta with swordfish, cherry tomatoes, mint and pistachios

Name: Sicilian-style pasta with swordfish, cherry tomatoes, mint and pistachios
Cook time: 1 h
Yield: 2
Cuisine: Italian
Ingredients: 200g skinless swordfish steak; salt and black pepper; 1 tbsp extra virgin olive oil; 40g butter; 200g cherry tomatoes, cut in half; 1½ tbsp salted capers, rinsed; 2 garlic cloves, peeled and minced; ½ cup white wine; 2 tbsp toasted pistachios*; 160g dried calamarata pasta (mezze maniche or rigatoni make good substitutes); 2 tbsp round or garden mint, chopped

Danielle Alvarez

February 9, 2024

You can substitute swordfish with trevally, mahi or even yellowfin tuna. William Meppem

easyTime:30 mins - 1 hourServes:2

The pairing of swordfish – pesce spada in Italian – with tomatoes, mint and pistachios is a Sicilian combination that will leave you with all the wonderful, relaxed feelings of a late-summer holiday. If you can’t find good, fresh swordfish, substitute with another meaty, textured fish, such as trevally, mahi or even yellowfin tuna.

Ingredients

200g skinless swordfish steak
salt and black pepper
1 tbsp extra virgin olive oil
40g butter
200g cherry tomatoes, cut in half
1½ tbsp salted capers, rinsed
2 garlic cloves, peeled and minced
½ cup white wine
2 tbsp toasted pistachios*
160g dried calamarata pasta (mezze maniche or rigatoni make good substitutes)
2 tbsp round or garden mint, chopped

Method

Step 1
Bring a pot of 1.5 litres of salted water to the boil for the pasta.
Step 2
Meanwhile, season the swordfish with salt and black pepper. Heat a skillet over high heat and add the olive oil. Sear the swordfish until browned on both sides (about 1-2 minutes per side.) Remove from the pan and set aside.
Step 3
Turn the heat down to medium and add the butter. Let that turn golden-brown before adding the tomatoes and the capers. Sizzle together for a minute until the tomatoes start to break down. Add the garlic and cook for a further 30 seconds. Finally, add the white wine and allow that to simmer for 1-2 minutes. Then turn the heat off.
Step 4
Chop the swordfish into bite-sized pieces and add to the pan with the tomato mix. If the fish didn’t cook all the way through, don’t worry, it will.
Step 5
Crush the pistachios in a mortar and pestle until you have fine pieces resembling grated cheese. Set aside.
Step 6
Cook your pasta according to the package instructions. When al dente, scoop the pasta from the water and toss it directly into the pan with the fish and tomatoes. Add about 200ml of the pasta cooking water as well. Turn the heat to high and toss everything together until the pasta is well coated with a glossy sheen.
Step 7
Divide into two bowls. Top with a sprinkle each of the pistachios and chopped mint. Serve immediately.