Linguine with Swordfish, Cherry Tomatoes, and Taggiasca Olives

Recipe Title: Linguine with Swordfish and Cherry Tomatoes

Category: Pasta Dishes
Servings: 4

Ingredients:

Instructions:

1. Begin by thoroughly washing the cherry tomatoes under cold running water. Once cleaned, cut each tomato into quarters, ensuring an even distribution of juices.

2. Fill a large pot with water, adding a generous pinch of salt. Place it on the stove and bring it to a boil. This will be used to cook the linguine, so ensure it’s simmering before you start cooking the pasta.

3. In a large skillet, heat the extra virgin olive oil over medium heat. Add a whole garlic clove to infuse the oil with flavor. Allow the garlic to lightly sizzle, then remove it to avoid it burning.

4. Add the quartered cherry tomatoes to the pan. Season with salt and freshly cracked black pepper. Sauté for a few minutes, allowing the tomatoes to soften and release their juices. Stir occasionally to avoid burning and ensure even cooking.

5. If the tomato mixture begins to dry out, gradually add a small amount of pasta water to maintain a saucy consistency. Let the sauce cook for about 5 minutes, and then add another ladle of pasta water if necessary to create a luscious sauce that will coat the linguine perfectly.

6. While the sauce is simmering, prepare the swordfish. Cut the fish into small cubes or thin strips, depending on your preference. In a separate pan, lightly cook the swordfish pieces until they are just opaque, ensuring they don’t overcook and become tough.

7. Once the pasta water is boiling, add the linguine and cook until it’s al dente, according to package instructions. Be sure to reserve some pasta water before draining.

8. Drain the linguine, saving a bit of the cooking water. Add the linguine directly into the skillet with the tomato sauce. Toss the pasta in the sauce to combine, ensuring each strand is well-coated.

9. Gently fold in the cooked swordfish and taggiasca olives. Stir the ingredients together, letting the flavors meld for another minute. Add a little more pasta water if needed to create a silky consistency in the sauce.

10. Taste and adjust the seasoning with more salt and pepper if needed. Serve the linguine in bowls, garnishing with a few extra olives or a drizzle of olive oil if desired.

Tips for Perfection:

• If you prefer a stronger garlic flavor, you can mince the garlic and sauté it before adding the tomatoes.
• For an extra touch of freshness, sprinkle some fresh herbs like basil or parsley on top before serving.
• If you don’t have taggiasca olives, Kalamata olives will work as a substitute, though taggiasca olives are more traditional in this dish.

Enjoy your delicious Linguine with Swordfish and Cherry Tomatoes, a simple yet flavorful dish perfect for any occasion!