Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Bucatini with Swordfish Tomato Sauce - A Taste of Sicilian Summer
A vibrant Sicilian pasta dish where tender swordfish, sweet cherry tomatoes and fragrant herbs come together in a sunshine-filled Mediterranean sauce.
📖 What is it
A vibrant Sicilian pasta dish where tender swordfish, sweet cherry tomatoes and fragrant herbs come together in a sunshine-filled Mediterranean sauce.
🛒 Ingredients
- ✓ 200 g fresh swordfish, cubed
- ✓ 320 g bucatini (or another pasta you like)
- ✓ 6 green olives, pitted
- ✓ 6 black olives, pitted
- ✓ 4 anchovy fillets
- ✓ fresh basil
- ✓ fresh parsley
- ✓ 300 g cherry tomatoes (Pachino if possible)
- ✓ extra-virgin olive oil
- ✓ dried oregano
- ✓ salt
- ✓ freshly ground black pepper
📊 Nutritional Information
There are some dishes that instantly transport you to a place, and this one is pure, unapologetic Sicily. Bucatini swirled through a bright, fragrant sauce of swordfish, sun-ripened cherry tomatoes, and herbs - it’s the sort of pasta you can almost smell before it reaches the table.
Imagine warm sea breezes, a lazy summer afternoon, and the gentle sizzle of olive oil in the pan. This sauce captures all of that: the sweetness of the tomatoes, the richness of the fish, and the unmistakable lift of fresh basil and parsley. It’s a dish that feels both rustic and elegant, effortlessly summery.
Perfect for long lunches outdoors or an easy weeknight supper that still brings a little Mediterranean charm, this is one for anyone who loves simple ingredients made beautiful.
👨🍳 Preparation
- 1
Wash the swordfish, remove the skin and cut it into small cubes.
- 2
Pit the olives and drain the anchovies.
- 3
Warm a generous splash of olive oil in a large casserole and gently fry the crushed garlic cloves with the anchovies.
- 4
When the garlic turns golden, add the swordfish cubes and sauté until nicely coloured.
- 5
Add the olives, then the tomatoes and parsley, and stir well.
- 6
Season with salt, add a pinch of oregano and cook over a lively heat for 5–10 minutes.
- 7
Cook the bucatini, drain and toss them in the pan with the sauce, letting everything mingle for a couple of minutes.
- 8
Finish with freshly ground black pepper and torn basil leaves.
💡 Tips and Variations
For a touch of heat, swap the black pepper for a little fresh chilli. You can also use smoked swordfish for a deeper, more aromatic flavour.
📦 Storage
- • Store in the fridge for up to 2 days in an airtight container.
- • Avoid freezing this dish, as the texture of the fish may suffer.
- • Reheat gently in a pan over a low heat before serving.
🍷 Pairing
Enjoy this bucatini with a chilled glass of Sicilian Grillo - crisp, aromatic and perfect with the gentle richness of swordfish.
Thanks for cooking along! I hope this sunny bowl of Sicilian bucatini brings a little coastal magic to your table. Buon appetito!
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