The recipe for calamarata with swordfish to delight your guests with this seafood delicacy is simple and fragrant.
Sauté the garlic clove in its skin with extra virgin olive oil and Jalapeno flakes. Then add the cherry tomato puree, season with salt and let it cook for 20 minutes over low heat.
Cut the swordfish into cubes of about one centimeter. Add the swordfish cubes to the tomato puree, olives, and capers and adjust with salt.
Cook for about ten minutes. Meanwhile, cook the calamarata in plenty of salted water following the instructions on the package.
Drain the pasta and add it to the swordfish ragù. Toss everything to flavor the calamarata in the fish sauce.
Wok pan
Calamarata with swordfish keeps well in the refrigerator for up to 2 days. It is recommended to serve it with a dry white wine and fresh bread.
Italy
| Energy (kcal) | 86.37 |
| Carbohydrates (g) | 8.18 |
| of which Sugars (g) | 2.1 |
| Fat (g) | 3.48 |
| of which Saturates (g) | 0.59 |
| Protein (g) | 5.49 |
| Fiber (g) | 1.18 |
| Sale (g) | 0.89 |
