Penne with swordfish
650 gr. penne
400 gr. swordfish purified
from the bones and skin, cut into cubes 1-1.5 cm
55 ml olive oil
1 clove garlic, cut into thin slices
3 medium tomatoes peeled and sliced
60 gr. capers as you leave the water (to xalmyrisei) and alum hand
50 gr. black olives without the pit, cut into rings
60 gr. dry white wine
Performance
01. In a large skillet heat the oil and saute garlic until golden brown. After the pull out with a slotted spoon.
02. Sauté the pieces of swordfish until it whitens and
to turn off the wine. Remove swordfish from the pan.
03. Add to the pan with the oil from tomatoes, the capers
and black olives and let boil 10 minutes.
04. Pichnete back to the pan swordfish much parsley, boil
for two to three minutes and turn off the heat.
05. At the same time preparing the penne. The Strain and
put back into the saucepan.
06. Pour entire contents of the pan (and zoom)
the penne and stir well.
07. Add extra parsley if desired, and serve
on a platter.
Tip
If tasting the sauce, the tomato you bitter, put sugar on the edge of a spoon and add to boiling as yet.
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