Garganelli (pasta) with swordfish

Name: Garganelli (pasta) with swordfish - Ecaterina C.
Ingredients: For 3 servings: pasta; garganelli (I used a 250; gram package); fresh swordfish 450 grams; one eggplant; 250 grams of small tomatoes (cherry type); olives (I used 10 brown olives); not green; capers in salt; half a glass of dry white wine; extra virgin olive oil; one small onion; one clove of garlic; parsley; basil; fennel seeds; salt; pepper.

Diverse - Garganelli (pasta) with swordfish by Ecaterina C. - Recipia

Swordfish Garganelli: A Refreshing and Tasty Recipe Preparation Time: 15 minutes Cooking Time: 20 minutes Total Time: 35 minutes Servings: 4 I invite you to discover a delicious recipe for garganelli with swordfish, a dish that perfectly combines Mediterranean flavors with an unmistakable texture. This recipe is perfect for a quick yet impressive dinner and is ideal for both festive meals and relaxing evenings at home. Let's get started! Ingredients: - 400 g garganelli (or other short pasta, like penne) - 300 g swordfish, cleaned and cut into cubes - 1 handful of capers, drained and rinsed - 2-3 garlic cloves, finely chopped - 1 small onion, finely chopped - 150 ml dry white wine (choose a quality wine for better taste) - 200 g cherry tomatoes, halved - 4 tablespoons extra virgin olive oil - Salt and pepper, to taste - Fresh basil leaves, for garnish Preparation: 1. Preparing the capers: Start by rinsing the capers under cold running water to remove excess salt. Then, place them in a glass with dry white wine and let them soak for about 10 minutes. This step will provide a more subtle and balanced flavor. 2. Boil the pasta: In a large pot, bring water to a boil, add salt, and cook the garganelli according to the package instructions. Make sure to cook them al dente, so they are slightly firm to the bite. 3. Cook the fish: In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and sauté for 2-3 minutes until they become translucent. Add the swordfish cubes and cook for about 5-7 minutes, until they are lightly browned. 4. Add the wine: Drain the capers and add them to the skillet along with the white wine. Let everything simmer for 3-4 minutes, allowing the alcohol to evaporate and the flavors to combine. 5. Incorporate the tomatoes: Add the halved cherry tomatoes and continue to cook for another 5 minutes, stirring occasionally, until the tomatoes soften. 6. Mix in the pasta: When the garganelli are ready, drain them and add them to the skillet, gently mixing to combine all the ingredients. If necessary, you can add a splash of pasta water to achieve a creamier texture. 7. Final touches: Taste and season with salt and pepper as desired. Serve the garganelli with swordfish immediately, garnishing each portion with fresh basil leaves for an extra burst of flavor. Useful tips: - You can substitute swordfish with salmon or tuna if you prefer a different option. - Add a splash of fresh lemon juice before serving to enhance the flavors and give a refreshing taste. - If you enjoy spicy flavors, you can add chili flakes to the skillet during cooking. This swordfish garganelli recipe is not only simple but also full of flavor. With every bite, you'll feel how the Mediterranean flavors transport you to sunny shores. Enjoy your meal!

Preparation

1. First of all, I took a handful of capers, rinsed them in a bit of salt, then placed them in a glass of dry white wine to de-salt. 2. I cleaned the fish of its skin, removed the bone from the middle, and cut it into small pieces. 3. In a frying pan, I put a clove of garlic in extra virgin olive oil, left it for a very short time on low heat until it changed color a bit, then removed and discarded it. Be careful not to let the garlic burn as it makes the oil bitter! 4. Then I added the capers (without the wine), mixed, and then added the olives (I removed the pits) and the washed tomatoes cut into quarters or halves, depending on their size. I mixed and let it simmer on low heat. 5. Meanwhile, in another pan, I placed the fish in a bit of extra virgin olive oil and let it cook just until it changed color. I turned it on all sides. I removed it (WITHOUT oil) and placed it in the other pan over the mixture of onion, eggplant, capers, olives, and tomatoes. I mixed to combine all the ingredients and added fennel seeds. I added pepper and a little salt. 6. When the pasta is cooked, I drained it and added it to the pan, mixed, and added parsley and basil. It is delicious, especially accompanied by a glass of good wine! Enjoy your meal! The recipe Garganelli with swordfish was proposed by any_annette on the recipe forum. Other pasta recipes with fish can be found here: Pasta with fish, Pasta with tuna, Smoked salmon with orzo pasta.

Category: Diverse Author: Ecaterina C. Views: 1 Date: 28.09.2024

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