Ingredients
- Pasta
- Fresh swordfish
- Cherry tomatoes
- Capers
- 2 garlic cloves
- Chopped fresh parsley
- 8 tablespoons extra virgin olive oil
- 1Β½ glasses white wine
- Salt to taste
- Black pepper to taste
Instructions
Prepare the Ingredients
Finely chop the garlic and parsley. Wash the cherry tomatoes and cut them in half. Remove the skin and any bones from the swordfish, then cut it into small cubes.
Start the Sauce
Heat the extra virgin olive oil in a large pan and gently sautΓ© the garlic. Add the cherry tomatoes and capers, cooking for about 5 minutes.
Season and Deglaze
Add half of the chopped parsley, season with salt and black pepper, then deglaze with the white wine over high heat.
Cook the Swordfish
Add the swordfish cubes to the pan and cook for about 1 minute on high heat to keep the fish tender.
Cook the Pasta
Bring a pot of salted water to a boil and cook the pasta until al dente. Drain, reserving a small amount of cooking water.
Combine
Add the pasta to the sauce and toss well. If needed, add a little of the reserved cooking water to create a smoother consistency.
Serve
Finish with the remaining parsley and serve immediately.