Spaghettoni with Swordfish and Toasted Breadcrumbs
Category: Pasta Dishes
Servings: 4
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Ingredients
| Ingredient | Quantity |
|---|---|
| Spaghettoni | 320g |
| Swordfish (fresh) | 400g |
| Cherry tomatoes | 400g |
| Spring onions | 1 |
| Stale bread (for breadcrumbs) | 80g |
| Fresh chili pepper | 1 |
| Thyme | to taste |
| Extra virgin olive oil | to taste |
| Fine salt | to taste |
Instructions
-
Prep the Vegetables & Fish:
Begin by cleaning and slicing the spring onion, reserving half of the green part for later. Remove the seeds from the fresh chili pepper. Set these aside.
“Link To Share” is your all-in-one marketing platform, making it easy and professional to direct your audience to everything you offer. • Modern, customizable bio pages • Link shortening with advanced analytics • Interactive, brandable QR codes • Host static sites and manage your code • Multiple web tools to grow your business -
-
Sauté the Onion and Chili:
In a large pan, add a splash of extra virgin olive oil and toss in the sliced spring onion and chili. Cover with a lid and sauté over medium heat for about 20 minutes, stirring occasionally, until softened. -
Cook the Swordfish:
Meanwhile, cut the swordfish into 2 cm cubes. Increase the heat to high and add the swordfish to the pan. Sauté for approximately 5 minutes, or until the fish begins to seal and brown. Add the thyme for flavor and continue cooking. -
Prepare the Breadcrumbs:
For the breadcrumb topping, break the stale bread into pieces and place it in a food processor along with the thyme. Pulse until you have coarse breadcrumbs (avoid making them too fine). Transfer them to a separate pan with a drizzle of olive oil and a pinch of salt. Toast over medium heat, stirring frequently, until golden brown and crispy. -
Cook the Spaghettoni:
While the swordfish and breadcrumbs are cooking, bring a large pot of salted water to a boil and cook the spaghettoni until just al dente (slightly undercooked). Drain the pasta, reserving some of the cooking water. -
Combine and Finalize the Dish:
Add the cooked spaghettoni to the pan with the swordfish and sautéed vegetables. Gradually add a ladle of pasta cooking water to help finish cooking the pasta and create a smooth sauce. Stir frequently to coat the pasta evenly. -
Finish and Serve:
Once the pasta has absorbed the flavors and is fully cooked, remove the pan from the heat. Drizzle a little extra virgin olive oil over the top for extra richness and flavor. Serve the pasta in individual plates, topping each with a generous sprinkle of the toasted breadcrumbs for a delightful crunch.
Enjoy your Spaghettoni with Swordfish and Toasted Breadcrumbs, a perfect balance of flavors with the freshness of fish, the sweetness of cherry tomatoes, and the crispy texture of golden breadcrumbs.
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 530 kcal |
| Protein | 35g |
| Carbohydrates | 60g |
| Fat | 20g |
| Fiber | 4g |
| Sodium | 400mg |
Cooking Tips:
- For a spicier kick, adjust the amount of chili pepper to your preference.
- You can use gluten-free pasta if needed, as this dish works well with various pasta types.
- The toasted breadcrumbs add a fantastic crunch, but if you prefer a creamier texture, you can omit them and finish the pasta with a drizzle of good-quality olive oil.
This dish is perfect for a light, yet satisfying meal that balances delicate swordfish with the punch of fresh chili and thyme, creating a delightful combination of flavors!
