Recipes / First course

Spaghetti with swordfish

Difficulty Easy

20 MIN

Boiled/Parboiled

4 Portions

Ingredients

  • 280 g spaghetti
  • 300 g cherry tomatoes
  • 300 g swordfish
  • 1 teaspoon desalted capers
  • 2 tablespoons pitted mixed olives
  • 2 tablespoons extra virgin olive oil
  • 1/2 teaspoon CANNAMELA ground garlic
  • 1 level teaspoon Cannamela Organic crushed Calabrian chilli pepper
  • 1 teaspoon Cannamela Organic Sicilian Oregano
  • Cannamela Grinder Cap iodized salt to taste

Ingredients

  • 280 g spaghetti
  • 300 g cherry tomatoes
  • 300 g swordfish
  • 1 teaspoon desalted capers
  • 2 tablespoons pitted mixed olives
  • 2 tablespoons extra virgin olive oil
  • 1/2 teaspoon CANNAMELA ground garlic
  • 1 level teaspoon Cannamela Organic crushed Calabrian chilli pepper
  • 1 teaspoon Cannamela Organic Sicilian Oregano
  • Cannamela Grinder Cap iodized salt to taste
Buy cannamela products online
Discover the line
Discover the line

Partners

Preparation

1

De-skin and dice the swordfish.

2

In a frying pan, heat the oil and add the Cannamela ground garlic.

3

Add the cherry tomatoes, cut into wedges.

4

Fry for a few minutes, then flavour with Cannamela Organic Sicilian oregano.

5

Flavour with Cannamela Organic crushed Calabrian chilli pepper.

6

Add capers and olives.

7

Season with salt. If necessary, add a ladle of water if the dish dries out and continue cooking for 4-5 min.

8

Add the fish and cook for 4-5 min.

9

Meanwhile, boil the pasta, drain al dente and toss in the sauce in the pan.

Related recipes

Explore

First course

Cold pasta salad

First course

Baked pasta with meat sauce

First course

Cold tomato soup with paprika and cumin

First course

Legume soup with smoked paprika

First course

Spaghetti alla chitarra with herbs
Discover all recipes