Pasta with Swordfish and Cherry Tomato Sauce

This vibrant dish combines tender swordfish, sweet cherry tomatoes, and savory anchovies in a delightful Mediterranean-inspired pasta. With a sauce rich in flavors from garlic, red pepper flakes, and pine nuts, each bite offers a perfect balance of textures and tastes.

Topped with golden raisins and fresh parsley, it’s a refreshing and satisfying meal that brings together the bounty of summer ingredients in a simple yet elegant preparation.

Pasta with Swordfish and Cherry Tomato Sauce

Ingredients:

3 tablespoons olive oil, divided

4 oil-packed anchovy fillets

4 garlic cloves, sliced

½ teaspoon crushed red pepper flakes

2 pints cherry tomatoes, halved

Kosher salt and freshly ground black pepper

1 pound 1-inch-thick swordfish steaks

2 tablespoons pine nuts

12 ounces short pasta

½ cup chopped fresh parsley, divided

2 tablespoons golden raisins

Instructions:

Step 1

Heat 2 Tbsp. oil in a large skillet over medium.

Cook anchovies, garlic, and red pepper flakes, stirring occasionally, until anchovies disintegrate, about 3 minutes.

Add half of tomatoes; season with salt and pepper.

Cook, stirring occasionally, until sauce thickens, 12–15 minutes.

Add remaining tomatoes; remove from heat.

Step 2

Meanwhile, heat remaining 1 Tbsp. oil in a large skillet over medium-high.

Season fish with salt and pepper and cook until golden brown and just cooked through, about 4 minutes per side.

Let cool slightly.

Coarsely flake flesh; discard skin.

Step 3

Toast nuts in a dry small skillet over medium-low heat, tossing often, until golden brown, about 4 minutes.

Let cool.

Step 4

Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente.

Drain, reserving 1 cup pasta cooking liquid.

Step 5

Add pasta and ½ cup pasta cooking liquid to tomato sauce and cook over low heat, tossing often and adding more cooking liquid as needed, until sauce is thickened and coats pasta.

Add fish to pasta along with half of parsley and toss once to combine.

Step 6

Serve pasta topped with raisins, pine nuts, and remaining parsley.

Notes:

Flavor Dynamics: The combination of anchovies, garlic, and red pepper flakes forms a flavorful base for the cherry tomato sauce, providing a balance of umami, heat, and aromatic depth.

Texture Contrast: The addition of pine nuts offers a crunchy texture contrast to the tender swordfish and al dente pasta, enhancing the overall mouthfeel of the dish.

Ingredient Pairings: The inclusion of golden raisins adds a pleasant sweetness that complements the savory elements, creating a harmonious blend of flavors.

Cooking Swordfish: Cooking the swordfish until golden brown and just cooked through ensures it remains tender and flavorful, providing a substantial protein component to the dish.

Pasta Cooking Technique: Cooking the pasta al dente and reserving some pasta cooking liquid helps in achieving the right consistency for the sauce, ensuring it coats the pasta evenly without becoming dry.

Assembly and Serving: Tossing the swordfish with the pasta and sauce right before serving ensures that flavors meld together while maintaining the integrity of each ingredient. Garnishing with pine nuts, raisins, and fresh parsley adds a final touch of color, texture, and flavor.

Adjustments: Adjust seasoning with salt and pepper as needed throughout the cooking process, especially when adding the tomatoes and adjusting the thickness of the sauce with pasta cooking liquid.

Presentation: Serve immediately after assembling to enjoy the pasta at its best texture and temperature, showcasing the vibrant colors and enticing aroma of the dish.

Nutrition Information:

YIELDS: 4 | SERVING SIZE: 1

Frequently Asked Questions:

Can I substitute the swordfish with another type of fish?

Yes, you can substitute swordfish with other firm white fish such as halibut, mahi-mahi, or even salmon if preferred.

What can I use instead of anchovy fillets?

If you prefer a vegetarian option, you can omit the anchovy fillets.

You may want to increase the salt slightly to compensate for the flavor.

Can I use dried pasta instead of fresh pasta?

Yes, you can use dried casarecce or another short pasta instead of fresh.

Adjust cooking time according to package instructions for al dente texture.

Can I prepare any part of this dish ahead of time?

Yes, you can prepare the cherry tomato sauce ahead of time and reheat gently before adding the cooked pasta and fish.

What if I don’t have pine nuts?

If pine nuts are unavailable, you can substitute with slivered almonds or chopped walnuts for a similar nutty flavor and crunch.

Is there a substitute for golden raisins?

Regular raisins or even dried cranberries can be used instead of golden raisins, adjusting sweetness to taste.

How do I know when the swordfish is cooked through?

Swordfish is cooked when it turns opaque and flakes easily with a fork.

Ensure the internal temperature reaches 145°F (63°C).

Can I make this recipe spicy?

Yes, you can adjust the heat by increasing the amount of crushed red pepper flakes or adding fresh diced chili peppers to the sauce.

How should leftovers be stored?

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheat gently on the stovetop or in the microwave.

What wine pairs well with this dish?

A crisp white wine such as Sauvignon Blanc or Pinot Grigio complements the flavors of the swordfish and tomato sauce nicely.