Spaghettini with Swordfish and Fresh Tomatoes
Spaghettini with Swordfish and Fresh Tomatoes
Golden swordfish cubes tossed with thin spaghettini in a quick white wine and tomato pan sauce accented with sun-dried tomatoes.
Prep: 15 minutes · Cook: 15 minutes
What Is Spaghettini with Swordfish and Fresh Tomatoes?
A fast seafood pasta where cubes of swordfish are seared golden, then sauced in the same skillet with tomatoes, garlic, sun-dried tomatoes and reduced white wine before thin spaghettini joins the pan.
Why Make Spaghettini with Swordfish and Fresh Tomatoes?
- Swordfish sears like a steak and stays in cubes
- Sun-dried tomatoes concentrate the sauce
- One skillet, 30 minutes
- Thin spaghettini suits the light sauce
- A reliable date-night pasta
Unico Products Used in This Recipe
Ingredients
- 1/4 cup extra virgin olive oil
- 1 swordfish steak (1/2-inch thick (10-12 oz), cut into cubes)
- 4 whole tomatoes (canned, seeded and diced)
- 2 cloves garlic
- 1 tbsp sun-dried tomatoes (julienne)
- 1 cup dry white wine
- 1 tbsp unsalted butter
- salt and pepper (freshly ground, to taste)
- 450 g spaghettini (1 lb)
- 1-2 tbsp Italian parsley (chopped)
Instructions
- Heat the olive oil in a large skillet over medium-high heat; add the swordfish and cook, stirring, until golden, 2-3 minutes.
- Add the diced tomatoes, garlic and sun-dried tomatoes and stir about 1 minute.
- Add the wine and cook until reduced by half, 2-3 minutes.
- Stir in the butter and season with salt and several grindings of pepper.
- Cook the pasta as directed and drain.
- Add the pasta to the skillet with the sauce, add the parsley, and mix quickly over low heat until well combined; taste and adjust.
Cooking Tips
- Cut the swordfish in even cubes for uniform searing
- Don't move the cubes too soon — let them colour
- Reduce the wine fully before the butter goes in
- Save a splash of pasta water to loosen the toss
- Finish with parsley off the heat
Frequently Asked Questions About Spaghettini with Swordfish and Fresh Tomatoes
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1. Can I use another fish?
Tuna or any firm steak fish cubes and sears the same way.
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2. Why spaghettini instead of spaghetti?
The thinner strand suits the light wine-tomato sauce; regular spaghetti works too.
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3. How do I keep swordfish tender?
Sear briefly to golden and let it finish in the sauce — overcooking dries it fast.
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4. Can I add chili?
A pinch of flakes with the garlic is a natural addition.
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5. How do I store leftovers?
Refrigerate up to 1 day and reheat gently; best eaten fresh.
Cooking Guides & Tips
Spaghettini with Swordfish and Fresh Tomatoes Made Simple
Spaghettini with Swordfish and Fresh Tomatoes is a half-hour pasta with steakhouse seafood inside. Unico tomatoes — canned and sun-dried — frame the swordfish.