This recipe is brand new :) I wanted to cook more with fish, and at the same time I was looking for some new, fresh, summery pasta recipe and I found this one which is a perfect combination! Very yummy and very healthy. Also, as usual, very easy and quick. The sauce will be ready in the time it takes to cook the pasta, how cool is that! You can also make more sauce and keep it in the fridge, it will reheat in a few minutes and be ready to toss with your pasta!
The ingredients listed here are for 4 servings
- linguine pasta
- 4 tbs olive oil
- 3 garlic cloves
- 1/8 cup chopped parsley
- 2 swordfish steaks, about 0.8 lb (400 gr)
- 10 campari tomatoes, or about 1 1/2 cup of chopped tomatoes
- salt and black pepper to taste
- 1/4 cup chopped mint
Cut the swordfish in cubes of about 1/2″ (1.5 cm), chop the campari tomatoes, or regular tomatoes (picture 1).
Chop the parsley. Chop, or simply cut the surface of the garlic.
Bring a pot of water to a boil.
Heat the olive oil in a skillet over medium-high heat. Stir fry the garlic and the parsley for a couple of minutes.
Add the cubed swordfish and cook for 2 minutes.
Add the tomatoes, stir, cover and cook until the pasta is ready (picture 2). At the end you will cook the pasta for 2 more minutes in the sauce, so if there isn’t any liquid left in the sauce, add some water from the pasta before draining it.
Drain the pasta a couple of minutes early, then toss it in the sauce add the mint and cook for 2 more minutes, covered, stirring a couple of times.
Serve end enjoy!