Swordfish Ragù with Calamarata Pasta: A Mediterranean Delight

Calamarata with Swordfish Ragù Recipe

Category: First Courses (Primi Piatti)
Servings: 4
Cooking Time: 30 minutes

Ingredients

Instructions

1. Prepare the Tomatoes:
   Start by thoroughly washing the cherry tomatoes under cold water. Pat them dry with a kitchen towel and cut them in half, removing any seeds if desired. Set aside for later.

2. Cook the Tomato Sauce:
   Heat 30g of extra virgin olive oil in a large skillet over medium heat. Add one garlic clove, left whole and unpeeled, to the pan, allowing it to infuse the oil with flavor as it heats. Once the garlic is fragrant, add the halved cherry tomatoes to the pan, season with a pinch of salt and freshly ground black pepper. Stir occasionally, allowing the tomatoes to soften and release their juices. After about 3–5 minutes, add the capers and mix everything together. Cover the pan with a lid to let the tomatoes cook down gently. The sauce will begin to form.

3. Prepare the Swordfish:
   While the tomatoes are cooking, focus on the swordfish. If needed, cut the swordfish into small cubes or slices, ensuring all skin is removed. In a separate pan, heat the remaining 30g of extra virgin olive oil over medium-high heat. Add the second whole garlic clove, allowing it to infuse the oil once again. When the garlic begins to brown slightly, add the cubed swordfish. Sauté for about 3-4 minutes until the fish starts to lightly brown.

4. Deglaze with White Wine:
   Once the swordfish is slightly golden on the edges, pour in 20g of white wine to deglaze the pan, scraping up any fond (browned bits) from the bottom of the pan. Allow the wine to cook off for 2–3 minutes, leaving behind only the delicate flavor it imparts to the swordfish. At this point, remove the garlic clove from the pan, and set the pan aside.

5. Boil the Pasta:
   Meanwhile, bring a large pot of salted water to a boil. Once it is bubbling vigorously, add the calamarata pasta and cook according to the package instructions, usually around 10–12 minutes, or until the pasta is al dente. Reserve a cup of pasta cooking water before draining, in case you need it to adjust the sauce later.

6. Combine the Swordfish and Tomato Sauce:
   By now, the tomato sauce should be well cooked down, with the tomatoes soft and slightly broken apart. Remove the garlic clove from the pan with the tomatoes and discard it. Add the cooked swordfish pieces to the tomato sauce, stirring gently to combine. Let the two components cook together for an additional 2–3 minutes, allowing the flavors to meld. Taste for seasoning, adding more salt or pepper as needed.

7. Finish the Dish:
   Once the pasta is ready, drain it, reserving a small amount of the pasta water. Add the calamarata directly into the swordfish and tomato sauce, tossing everything together to ensure the pasta is well coated. If the sauce appears too thick, add a splash of the reserved pasta water to help bring everything together.

8. Garnish and Serve:
   Finish the dish by finely chopping the fresh parsley and scattering it over the top of the pasta. Give everything one final toss to incorporate the herbs. Serve the calamarata with swordfish ragù immediately, garnished with extra black pepper if desired.

Tips & Variations:

• Swordfish Substitute: If swordfish is unavailable, you can substitute with other firm fish like tuna or even a mild white fish such as cod.
• Vegan Version: To make this dish vegan, substitute the swordfish with a plant-based protein such as tempeh or seitan, and use a vegan-friendly wine for deglazing.
• Add Spice: For a kick of heat, add a pinch of red chili flakes to the tomato sauce or sprinkle some over the finished dish.

This Calamarata with Swordfish Ragù is a simple yet sophisticated pasta dish that combines the richness of swordfish with the brightness of fresh tomatoes, creating a delightful flavor experience. Perfect for a cozy weeknight dinner or a more festive gathering, this recipe brings together fresh Mediterranean ingredients with ease. Enjoy!