The recipe for calamarata with swordfish to delight your guests with this seafood delicacy is simple and fragrant.
Step 1 of 4: 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.
Step 2 of 4: 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.
Step 3 of 4: Cook for about ten minutes. Meanwhile, cook the calamarata in plenty of salted water following the instructions on the package.
Step 4 of 4: Drain the pasta and add it to the swordfish ragù. Toss everything to flavor the calamarata in the fish ragù.
Recipe by Manu food writer
Portion: the weight of the ingredients divided by 2 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
In summary: Not suitable for vegans · Not suitable for vegetarians · Contains nickel · Allergens detected: Gluten and Fish
| Average values | Per serving413 g · 1 of 2 | Per 100 g |
|---|---|---|
| Energy | 2,220 kJ531 kcal | 538 kJ129 kcal |
| Fat | 13.86 g | 3.36 g |
| of which saturated fatty acids | 2.81 g | 0.68 g |
| Carbohydrates | 65.59 g | 15.9 g |
| of which sugars | 9.2 g | 2.23 g |
| Fibre | 3.47 g | 0.84 g |
| Protein | 38.16 g | 9.25 g |
| Salt | 0.21 g | 0.05 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@foodiecooklab.it.
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