Sicilian style pasta with swordfish cherry tomatoes mint and pistachios
Ingredients
- 200g skinless swordfish steak
- salt and black pepper
- 1 tbsp extra virgin olive oil
- 40g butter
- 200g cherry tomatoes, cut in half
- 1½ tbsp salted capers, rinsed
- 2 garlic cloves, peeled and minced
- ½ cup white wine
- 2 tbsp toasted pistachios*
- 160g dried calamarata pasta (mezze maniche or rigatoni make good substitutes)
- 2 tbsp round or garden mint, chopped
Instructions
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