Spaghetti al Pesce Spada e Capperi (Spaghetti with Swordfish and Capers)

1 Nov

Pasta is a great ingredient for preparing quick and delicious meals and is a real treat to make for someone special.  Spaghetti with sword fish, capers and cherry tomatoes is a tasty first course to enjoy before your non-pasta secondo (like we Italians eat it), or as a solitary main dish, fast and easy to prepare.  It is made of fresh and flavorful ingredients from Sicily, land of sea, sun and an extraordinary food tradition.  Since Italy is a country with thousands of miles of coast, it is understandable that fish is a big part of our diet.  This particular pasta sauce blends the delicate taste of sword fish with the intense flavor of the capers, either the edible flower buds or the fruit (cucunci in Italian, pronounced cu-CUN-chi) of a Mediterranean plant found in rocky terrain.  The best capers, the ones I love with my Martini (!) and like to use in my recipes, are the cucunci from the Pantelleria and Salina islands, which are preserved either in salt or vinegar.  They are used to season or garnish salads, pizza, pasta sauces, meat dishes and fish dishes. 

SPAGHETTI AL PESCE SPADA E CAPPERI (SPAGHETTI WITH SWORDFISH AND CAPERS)

Preparation Time: about 20 min.        Cooking time: 7-8 min.           Servings: 4

INGREDIENTS
340 g (12 oz) spaghetti (Faella Pasta)
450 g (1 pound) swordfish filet
450 g (1 pound) cherry tomatoes
90 g (½ cup) capers (sotto sale, preserved in salt)
2 garlic cloves, finely chopped
2 tablespoon olive oil (Extra Virgin)
80 ml (⅓ cup) dry white wine
2 tablespoon parsley, finely chopped
Salt and freshly ground pepper to taste

DIRECTIONS

  1. Cut the cherry tomatoes in half and set aside
  2. Remove the stem from the cucunci capers (the flower bud capers are stem free)
  3. Wash the capers under running water to remove the salt and set aside
  4. Wash and dry the filet with paper towel.  Remove skin and dice
  5. Drop the pasta in boiling water at this time (see below)
  6. In non-stick skillet on high heat sautè the garlic with olive oil.  Add the fish filet and cook for 3 min on high heat, add the wine
  7. Add the tomatoes and cook on medium heat for 5 min
  8. Add the capers, some salt and  fresh ground pepper to taste.

In a large pot of salted water, at the same time you are cooking the sauce, cook the spaghetti al dente (for about 7-8 min, read the cooking time on the package).  Drain and transfer the pasta to the skillet, mix gently.  Before serving garnish with the parsley.

Note: If you cannot find capers from Pantelleria, make sure to choose the biggest ones you can find, as they taste better and make a better visual impact in the sauce.  You can also substitute the spaghetti with linguine, a flat, spaghetti-like pasta from Liguria, which is often served with pesto or with seafood. -Paola

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2 Responses to “Spaghetti al Pesce Spada e Capperi (Spaghetti with Swordfish and Capers)”

  1. AdriBarr November 7, 2012 at 12:36 am #

    My, but that sounds good. I love these simple, but intensely flavored dishes. And for your readers-Gustiamo.com in New York sells capers and Cucunci Caperberries in salt from Pantelleria so everyone can enjoy the authentic flavors.. And again, congratulations to Giovi for another fab photo.

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