Imagine a dish that captures the essence of Italian coastal cuisine in just 35 minutes - a perfect symphony of tender swordfish, burst-in-your-mouth cherry tomatoes, and perfectly cooked pasta that will make your dinner guests think you've trained in a Sicilian kitchen. This isn't just another pasta recipe; it's a culinary journey that transforms simple ingredients into an extraordinary meal that looks gourmet but is surprisingly easy to prepare.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 400g pasta
- 300g swordfish, cubed
- 200g cherry tomatoes, halved
- 2 cloves garlic, minced
- 3 tbsp olive oil
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Begin by preparing your ingredients: cube the swordfish into bite-sized pieces, halve the cherry tomatoes, mince the garlic, and have fresh basil leaves ready for garnishing.
- Bring a large pot of salted water to a rolling boil. The water should taste like seawater to properly season the pasta.
- Add the pasta to the boiling water and cook according to package instructions, typically 8-10 minutes for al dente texture. Reserve 1/2 cup of pasta water before draining.
- While pasta is cooking, heat olive oil in a large skillet over medium-high heat. Add minced garlic and sauté for 30-45 seconds until fragrant but not browned.
- Add cubed swordfish to the skillet, seasoning with salt and pepper. Cook for 2-3 minutes, turning gently to ensure even cooking without breaking the fish.
- Add halved cherry tomatoes to the skillet and cook for an additional 2-3 minutes, allowing them to soften and release their juices.
- Drain the pasta and add directly to the skillet with swordfish and tomatoes. Toss gently to combine, using reserved pasta water if needed to create a light sauce.
- Taste and adjust seasoning with additional salt and pepper as required.
- Plate the pasta, garnish with fresh torn basil leaves, and serve immediately while hot.
Tips
- Always salt your pasta water generously - it should taste like the sea to properly season your pasta from within.
- When cooking swordfish, be gentle and avoid overcooking. The fish should remain tender and slightly translucent in the center.
- Use high-quality, ripe cherry tomatoes for the most intense flavor. If possible, choose vine-ripened varieties.
- Reserve some pasta water before draining. Its starchy consistency helps create a silky sauce and helps ingredients adhere better.
- Fresh basil is non-negotiable - tear the leaves just before serving to release their maximum aromatic oils.
- Serve immediately while the dish is hot to enjoy the best texture and flavor combination.
Nutrition Facts
Calories: 540kcal
Carbohydrates: 64g
Protein: 43g
Fat: 18g
Saturated Fat: g
Cholesterol: 60mg
