Lightly brown the garlic clove in its skin with the extra virgin olive oil and Jalapeno flakes. Then add the cherry tomato puree, season with salt, and let cook for 20 minutes over low heat.
Cut the swordfish into cubes about one centimeter in size. Add the swordfish cubes to the tomato puree along with the olives and capers, and adjust the 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 combine it with the swordfish ragù. Toss everything together to flavor the calamarata with the fish ragù.
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.
Italia
| Energy (kcal) | 86.51 |
| Carbohydrates (g) | 8.19 |
| of which Sugars (g) | 2.1 |
| Fat (g) | 3.48 |
| of which Saturates (g) | 0.59 |
| Protein (g) | 5.51 |
| Fiber (g) | 1.18 |
| Sale (g) | 0.83 |
