Our swordfish and cherry tomatoes pasta recipe is a fantastic dish for many reasons. It’s super easy and quick to make, it’s nutritious and well-balanced, it’s a one-pot dish, and it’s not even expensive.
On top of all that, it’s a complete meal. In fact, even though in Italy we classify this as a first course, since it includes both carbs and protein, it’s actually a highly nourishing and nutrient-complete dish.
Similar to our one-pot cannellini bean pasta, also this recipe requires very few kitchen tools and only one pan to cook, making it easy also afterward when you have few dishes to wash.
Swordfish and cherry tomatoes pasta ingredients – Tips
- Swordfish. I always suggest buying fish that has been fished, not those coming from farming. I don’t think there is farmed swordfish, but in case you can’t find it, you can make this recipe using also other fish, so it’s always worth checking where it comes from. Even though I enjoy mostly a plant-based diet, I sometimes eat fish, and when I do, I usually pick swordfish or what in Italy we call “pesce azzurro”, blue fish, such as fresh sardines, mackerel, or anchovies. I choose these types because of the high content of Omega-3 fats. Swordfish are also rich in selenium, vitamin B12, and zinc.
- Cherry tomatoes. If you can’t find these, also the little plum tomatoes are fine. In Italy, we call them “datterini” because of their date shape. They are very red and sweet and go very well in this swordfish and tomato pasta recipe.
- White wine. It should be dry white wine.
- Pasta. I always use high-quality pasta, meaning made with ancient grains and either wholegrain or semi-wholegrain. This doesn’t only enhance the flavor of the whole dish but gives also a boost to the quality of the macronutrients.
Swordfish and cherry tomatoes pasta recipe – Instructions and tips
- Prepare the fish. Swordfish steaks usually come with a black peel. This needs to be removed with a small sharp knife and the fish cut into small cubes. This way, it’s going to cook better for the pasta.
- Adding the salt. When you add the salt to the fish cooking in the pan, I suggest you start with a pinch. This is to taste and there is no set amount, but remember that fish is usually a bit salty, especially sea fish. So better to add a little salt at the beginning and adjust later.
- Prepare everything beforehand. This is what I usually suggest but for this swordfish and cherry tomatoes pasta recipe even more so. My advice is to cut everything and keep all the ingredients in their own small dishes ready to be used. This is because in this swordfish and cherry tomatoes pasta recipe, even though the steps are not that many, they are quick and close to each other. If you try to prepare each ingredient in between each step just before you need it, you are going to get something burned.
- Cook the pasta. If you are preparing the swordfish and cherry tomato sauce beforehand, you don’t need to prepare the pasta at the same time. But if you are cooking right before lunch to eat as soon as it’s ready, you can put the water for the pasta to boil first thing and then prepare the sauce because it’s really easy and each ingredient cooks quite fast. This is especially if your pasta has a cooking time of 10 to 15 minutes.
Variations
- With salmon or tuna. If you can’t find swordfish, you can swap with the salmon and follow the same recipe. Better if wild. To season pasta, I also use my fresh tuna stew with herbs, olives, and capers.
- Vegan. If you are following a plant-based diet, you can swap the swordfish with tofu or smoked tofu, which is an unfermented soy product.
- Spicy. If you like spicy hot flavors, you can add some chili pepper to taste. Sometimes I add chili flakes and it combines very well.
Swordfish and cherry tomatoes pasta sauce recipe
Easy, quick and delicious pasta sauce with swordfish and cherry tomatoes.
Equipment
- 1 Cutting board
- 1 Kitchen knife
- 1 Large pan
Ingredients
- 200 gr fresh swordfish
- 200 gr cherry tomatoes
- 1 clove of garlic
- 200 gr peeled tomatoes
- 1/2 glass of white wine
- chopped parsley to taste
- salt to taste
- 3 tbsp olive oil
- black pepper to taste and optional
Instructions
- Put the oil in the pan on medium to high heat and start browning the clove of garlic cut in half. We want it golden without burning it.
- Once the garlic is brown, add the fish and stir often for a minute.
- Add the wine and the fresh cherry tomatoes cut in half and keep stirring.
- Cook until the wine evaporates then add the peeled tomatoes and a splash of water.
- Add also a pinch of salt.
- Lower the fire to medium, add the lid, and cook for some 10 minutes.
- Once the ten minutes have passed, sprinkle the chopped fresh parsley and turn off the fire.
- When the pasta is cooked, you can drain it and pour it to the pan to stir it on medium fire to blend it with the sauce.
- Serve warm and those who want can add a sprinkle of black pepper.
Did you try this dish?
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