Pasta con Pesce Spada e Pomodoro

Pasta con Pesce Spada e Pomodoro is a vibrant Italian dish featuring tender swordfish paired with a rich tomato sauce and al dente pasta. This Halal recipe captures the essence of coastal Italy, delivering a delightful balance of flavors and textures.

Ingredients

• Pasta (spaghetti or linguine) - 200 grams
• Swordfish steak - 200 grams, cut into bite-sized pieces
• Olive oil - 3 tablespoons
• Garlic - 2 cloves, minced
• Cherry tomatoes - 250 grams, halved
• Fresh basil leaves - a handful, torn
• Red chili flakes - 1/2 teaspoon (optional)
• Salt - to taste
• Black pepper - to taste
• Lemon - 1, zested and juiced
• Parmesan cheese (optional) - for serving

Steps

1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
3. Add the swordfish pieces to the skillet and cook for about 3-4 minutes until they start to turn golden brown.
4. Stir in the halved cherry tomatoes and red chili flakes (if using). Cook for an additional 5-6 minutes until the tomatoes soften and release their juices.
5. Add the cooked pasta to the skillet along with the reserved pasta water, lemon zest, lemon juice, torn basil leaves, salt, and black pepper. Toss everything together until well combined and heated through.
6. Serve immediately, garnished with additional basil and Parmesan cheese if desired.

Nutrition

• Calories: 550
• Protein: 30 g
• Carbs: 75 g
• Fiber: 4 g
• Sugar: 5 g
• Sodium: 400 mg
• Cholesterol: 70 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• Rich in omega-3 fatty acids from swordfish, promoting heart health.
• Contains antioxidants from tomatoes and basil, supporting immune function.

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