Calamarata with swordfish
Procedure
Ingredients · Servings 2
- 160 g Garofalo calamari pasta
- 2 cloves of garlic
- 300 g Swordfish
- Capers
- 50 g pitted black olives
- 300 ml tomato puree
- 3 tablespoons extra virgin olive oil
- 0.5 teaspoon green jalapeno pepper flakes
- Sale
Method · 40 min
- Brown the unpeeled garlic clove with the extra virgin olive oil and jalapeño flakes. Then add the cherry tomato puree, season to taste...
- Brown the unpeeled garlic clove with the extra virgin olive oil and jalapeño flakes. Then add the cherry tomato puree, season to taste...
- Brown the unpeeled garlic clove with the extra virgin olive oil and jalapeño flakes. Then add the cherry tomato puree, season to taste...
- Brown the unpeeled garlic clove with the extra virgin olive oil and jalapeño flakes. Then add the cherry tomato puree, season to taste...
Brown the unpeeled garlic clove in the extra virgin olive oil and jalapeño flakes. Then add the cherry tomato puree, season with salt, and cook for 20 minutes over low heat.
Cut the swordfish into cubes about 1 cm thick. Combine the swordfish cubes with the tomato puree, olives, and capers, and season with salt. Cook for about ten minutes.
Meanwhile, cook the calamarata in plenty of salted water following the instructions on the package.
Drain the pasta and add it to the swordfish ragù. Toss everything together to flavor the calamarata in the fish ragù.
