Pasta ai quadrucci di pesce spada, capperi e pistacchio

Servings

4 servings

Prep Time

10 minutes

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Ingredients

2 Tbsp. Shelled Pistachios (preferably pistachio di bronte )
1 Tbsp. Primo Gusto Olive Oil
1 Tbsp. Garlic Oil
1 ct. Red Chile, chopped
8 oz. Swordfish Steaks, cut into cubes
to taste Trade East Sea Salt
to taste Trade East Black Pepper, fresh ground
2 Tbsp. Dry White Wine
17 ct. Markon Cherry Tomatoes, chopped
1 Tbsp. Salted Capers, rinsed and well drained
1 lb. Ditalini Pasta
1 Tbsp. Chopped Parsley and Garlic (Prezzemolo e aglio = 4 handfuls of Italian Flat Leaf Parsley to garlic clove chopped)
1 Tbsp. Primo Gusto Extra Virgin Olive Oil

Recipe Preparation

Preheat the oven to 350°F.
Lay the pistachios in a single layer on a baking sheet and bake for about 8 minutes, making sure they don’t burn.
Remove from the oven to cool and chop roughly.
Heat olive oil with garlic olive oil in a pan large enough to hold the pasta water.
Add the chile and stir for a minute.
Add the cubes of swordfish, season with salt and pepper and cook for another minute, stirring.
Pour in the wine to let the alcohol evaporate.
Add the tomatoes and capers and simmer for 5 minutes.
Boil water in a separate pan
Add salt.
Add pasta and cook to al dente (about a minute less than the package instructions).
Drain and reserve some of the cooking water.
Toss pasta with the swordfish and sauce for about a minute.
Add the parsley and garlic and the extra virgin olive oil and toss again.
Garnish with the chopped pistachios for service.

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