Pasta con «quadrucci» de pez espada, alcaparras y pistachos
Raciones
4 servings
Tiempo de preparación
10 minutes
Compartir
Ingredientes
- 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
- al gusto, sal marina del Mar de Oriente
- 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 cucharada de aceite de oliva virgen extra Primo Gusto
Preparación de la receta
- 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.
