Imagine twirling your fork into a plate of perfectly cooked penne, adorned with succulent swordfish, bursting with the vibrant flavors of sun-ripened tomatoes, briny capers, and rich black olives. This isn't just another pasta dish—it's a culinary journey that transports you straight to the coastal regions of Italy, where every bite tells a story of tradition, freshness, and pure gastronomic pleasure. Whether you're a seafood lover or a pasta enthusiast, this recipe promises to transform your weeknight dinner into an extraordinary dining experience that will have your family and friends begging for seconds.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 8 oz penne pasta
- 1 lb swordfish, diced
- 1 can diced tomatoes
- 1/2 cup black olives, sliced
- 2 tbsp capers
- 2 cloves garlic, minced
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Begin by gathering all your ingredients: 8 oz of penne pasta, 1 lb of diced swordfish, 1 can of diced tomatoes, 1/2 cup of sliced black olives, 2 tbsp of capers, 2 cloves of minced garlic, 2 tbsp of olive oil, and salt and pepper to taste.
- In a large pot, bring salted water to a boil. Once boiling, add the penne pasta and cook according to the package instructions until al dente, usually about 8-10 minutes. Stir occasionally to prevent sticking.
- While the pasta is cooking, heat 2 tbsp of olive oil in a large skillet over medium heat. Once the oil is hot, add the minced garlic and sauté for about 1 minute, or until fragrant, being careful not to let it burn.
- Add the diced swordfish to the skillet and season with salt and pepper. Cook for about 5-7 minutes, turning occasionally, until the swordfish is cooked through and opaque.
- Once the swordfish is cooked, add the can of diced tomatoes (with their juices), sliced black olives, and capers to the skillet. Stir to combine and let the mixture simmer for about 5 minutes, allowing the flavors to meld together.
- When the penne pasta is done cooking, reserve about 1/2 cup of the pasta cooking water, then drain the pasta. Add the drained penne to the skillet with the swordfish and sauce.
- Gently toss the pasta with the sauce, adding a splash of the reserved pasta water if needed to help combine everything and create a cohesive sauce.
- Once everything is well mixed, taste and adjust seasoning with more salt and pepper if necessary.
- Serve the penne with swordfish, tomatoes, olives, and capers hot, garnished with fresh herbs if desired.
Tips
- Choose fresh, high-quality swordfish for the best flavor and texture. Look for firm, bright white flesh without any discoloration.
- Don't overcook the swordfish—it should be just opaque and tender. Cooking it too long will make it tough and dry.
- Reserve some pasta water before draining. The starchy liquid helps create a silky, cohesive sauce that clings perfectly to the pasta.
- Use good quality olive oil and fresh garlic to build a robust flavor base for your sauce.
- For extra depth, consider adding a splash of white wine when sautéing the garlic or a sprinkle of red pepper flakes for a subtle kick.
- If fresh herbs like basil or parsley are available, chop and sprinkle them on top just before serving for a burst of freshness.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 45g
Protein: 36g
Fat: 15g
Saturated Fat: 3g
Cholesterol: 70mg
