Pasta with Swordfish and Cherry Tomato Sauce

Ingredients for Pasta with Swordfish and Cherry Tomato Sauce

• 45ml olive oil, divided

• 4 oil-packed anchovy fillets

• 4 garlic cloves, sliced

• 1/2 teaspoons crushed red pepper flakes

• 1125ml cherry tomatoes, halved

• Kosher salt

• freshly ground pepper

• 450g (1"-thick) swordfish steaks

• 2 tablespoons pine nuts

• 350g casarecce or other short pasta

• 1/2 cup chopped fresh parsley, divided

• 2 tablespoons golden raisins

Heat 2 tablespoons oil in a large skillet over medium. Cook anchovies, garlic, and red pepper flakes, stirring occasionally, until anchovies disintegrate, about 3 minutes. Add half of tomatoes; season with salt and pepper. Cook, stirring occasionally, until sauce thickens, 12–15 minutes. Add remaining tomatoes; remove from heat.

Meanwhile, heat remaining 1 tablespoon oil in a large skillet over medium-high. Season fish with salt and pepper and cook until golden brown and just cooked through, about 4 minutes per side. Let cool slightly. Coarsely flake flesh; discard skin.

Toast nuts in a dry small skillet over medium-low heat, tossing often, until golden brown, about 4 minutes. Let cool.

Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 240ml pasta cooking liquid.

Add pasta and 120ml pasta cooking liquid to tomato sauce and cook over low heat, tossing often, and adding more cooking liquid as needed, until sauce is thickened and coats pasta. Add fish to pasta along with half of parsley and toss once to combine.

Serve pasta topped with raisins, pine nuts, and remaining parsley.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.