Tuduu
Calamarata with Swordfish

Calamarata with Swordfish

@manu-food-writer

The recipe for calamarata with swordfish to delight your guests with this marine delicacy is simple and fragrant.

Difficulty: Easy
Cooking: min
Preparation: 45 min
Country: Italia

Ingredients

No. Servings
  • Garlic2cloves
  • Calamarata160g
  • Extra virgin olive oil3tablespoons
  • Swordfish300g
  • Salta pinch
  • Capers10units
  • Black olives50g
  • Tomato puree300mL

Preparation

  1. STEP 1 OF 4

    Brown 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 on low heat.

  2. STEP 2 OF 4

    Cut the swordfish into cubes of about one centimeter. Add the swordfish cubes to the tomato puree, along with the olives and capers, and adjust the salt.

  3. STEP 3 OF 4

    Cook for about ten minutes. Meanwhile, cook the calamarata in plenty of salted water following the instructions on the package.

  4. STEP 4 OF 4

    Drain the pasta and add it to the swordfish ragù. Toss everything to flavor the calamarata in the fish ragù.

Suggestions

  • Wok pan

General Information

Storage notes

Calamarata with swordfish keeps well in the refrigerator for up to 2 days.

More information

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.

Origin

Italia

Analysis

Lifestyles
Intolerances and allergies

Macronutrients (100 gr)

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
  • Proteins
    5.51g·30%
  • Carbohydrates
    8.19g·45%
  • Fats
    3.48g·19%
  • Fibers
    1.18g·6%