Brown the garlic clove in its skin with the extra virgin olive oil and Jalapeno flakes. Then add the cherry tomato purée, season with salt, and let cook for 20 minutes over low heat.
Cut the swordfish into cubes about one centimeter in size. Add the swordfish cubes to the tomato purée, the olives and capers, and adjust the salt.
Cook for about ten minutes. Meanwhile, cook the calamarata in plenty of salted water following the instructions on the package.
Drain the pasta and add it to the swordfish ragù. Toss everything to flavor the calamarata in the fish ragù.
Wok pan
Wine
Calamarata with swordfish keeps well in the refrigerator for up to 2 days. It is recommended to serve it with a dry white wine and fresh bread.
Italia
| Energy (kcal) | 128.64 |
| Carbohydrates (g) | 15.89 |
| of which sugars (g) | 2.22 |
| Fat (g) | 3.36 |
| of which saturates (g) | 0.68 |
| Protein (g) | 9.26 |
| Fibre (g) | 0.85 |
| Salt (g) | 0.04 |
