Pasta Calamarata with Swordfish Sauce

Squid with swordfish sauce is presented as a first course from the Mediterranean taste, it is suitable to be prepared in spring and summer. Use perfectly ripe cherry tomatoes to get more intense flavor.

Ingredients :


     300 gr pasta 'calamarata'
     250 gr cherry tomatoes, cut each tomato into 4 pcs (quarters)
     2 pcs salted anchovies, rinse with water, remove the bones and have them chopped
     5 tablespoons extra virgin olive oil
     2 cloves garlic, chopped
     1 bunch parsley, chopped
     freshly grounded pepper to taste
     salt
     25ml white wine
     1 pc (about 200 gr) of swordfish / pesce spada

pasta calamarata, a large tube shape pasta

Preparation :

1. Remove the skin of the swordfish, then cut it into strips and then into small cubes . 
2. In a large pan, heat the extra virgin olive oil on medium fire, add chopped garlic 
3. Add the chopped anchovies, when the anchovies have dissolved, add the cut cherry tomatoes and sauté over high heat 3-4 minutes (cooking depends on the size of the tomato, the bigger the tomatoes will take longer to cook). 
4. Add the swordfish; stir with a wooden spoon. Pour the white wine - 2 tablespoons are enough.
5. Add salt, pepper, and finely chopped parsley. Stir on the fire for 2 minutes. Turn off the fire.
6. The pasta sauce is now ready.
7. Pour pasta and mix it carefully.
8. Serve immediately