Pasta With Swordfish And Olives Recipe

This pasta with swordfish recipe is prepared with cooked swordfish and vegetables. Tossed with the vegetable sauce of tomatoes, carrots, calaery along with the swordfish, it is served with basil and parsley.

Summary

Health IndexAverageServings8
CuisineCourse

Ingredients

 Olive oil1 Tablespoon (About 15 Milliliter)
 Garlic4 Clove (20 gm)
 Onion1
 Hot red pepper flakes1⁄4 Teaspoon (About 1 Milliliter)
 Carrot1
 Celery stalk1
 Plum tomatoes28 Ounce (Around 796 Rnl Tin Variety)
 Olives3 Tablespoon (Green Or Black Variety, About 45 Milliliter)
 Capers2 Tablespoon (Around 25 Milliliter)
 Swordfish1 1⁄2 Pound (About 750 G)
 Penne1 Pound (About 500 G)
 Chopped parsley1⁄4 Cup (4 tbs) (About 50 Milliliter)
 Shredded basil/Chopped parsley1⁄4 Cup (4 tbs)
 Salt To Taste
 Pepper To Taste

Nutrition Facts

Serving size

Calories 347 Calories from Fat 61

% Daily Value*

Total Fat 7 g10.3%

Saturated Fat 1.2 g6.1%

Trans Fat 0 g

Cholesterol 33.2 mg

Sodium 192 mg8%

Total Carbohydrates 48 g16.1%

Dietary Fiber 5.9 g23.4%

Sugars 3.2 g

Protein 25 g50.6%

Vitamin A 68.3% Vitamin C 28%

Calcium 5.2% Iron 13.7%

*Based on a 2000 Calorie diet

Directions

Heat oil in large, deep non-stick skillet.
Add garlic, onion and hot pepper flakes.
Cook gently for a few minutes.
Add carrot and celery and cook for 5 minutes longer.
If vegetables begin to stick or burn, add a little water.
Add tomatoes and bring to boil.
Lower heat and simmer for 10 minutes, until reduced and slightly thickened.
Add olives, capers and swordfish and cook gently for 5 to 7 minutes, until fish is just cooked through.
Meanwhile, bring large pot of water to boil.
Add pasta and cook until tender but firm.
Drain well and toss with sauce, parsley and basil.
Taste and season with salt and pepper if necessary.
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