Farfalle pasta with sword fish and baby prawns (shrimp)

Serves Icon
Serves4
Time 20 Minutes
Ingredients
  • 400g farfalle pasta
  • 2 tablespoons (40ml) extra virgin olive oil
  • 1 clove garlic, crushed
  • 10 salted capers, rinsed, drained, chopped
  • 150ml white wine
  • 400g fresh sword fish fillet, diced
  • 200g cherry tomatoes, halved (alternatively Italian canned tomatoes) – see note
  • 300g baby prawns (shrimp), peeled and heads and tails removed
  • 2 tablespoons flat-leaf parsley, finely chopped
  • Sea salt, freshly ground black pepper

How to Make It
Step 1

Place a large pot with water on high heat and bring to the boil. Add the farfalle pasta and a pinch of salt to the boiling water and cook until ‘al dente’ – refer to the cooking time specified in pasta packet instructions.

Step 2

Meanwhile, place the olive oil in a non-stick frying pan over medium heat. Add the garlic and capers. Cook without browning the garlic for 1-2 minutes, then add the wine. Cook for 2 minutes or until the wine has almost evaporated. Add the sword fish and cherry tomatoes. Simmer, stirring occasionally, for 4 to 5 minutes or until the sword fish is cooked through. Stir in the baby prawns (shrimp). Season with salt and pepper to taste and mix well with a wooden spoon, cooking for a further 2 minutes.

Step 3

Drain the pasta, reserving 1 tablespoons (20ml) of the pasta cooking liquid. Add the pasta and reserved cooking water to the frying pan with sword fish and toss well over the heat for 1 minute to soak up lovely flavour, then remove from the heat. Add the parsley and toss to combine.

Step 4

Divide the farfalle pasta with sword fish and baby prawns among serving bowls– Buon appetito.

Note: Tomatoes need to be ripe and flavorsome for this recipe. Use quality fresh cherry tomatoes only in the summer months of the year.

400g farfalle pasta|2 tablespoons (40ml) extra virgin olive oil|1 clove garlic, crushed|10 salted capers, rinsed, drained, chopped|150ml white wine|400g fresh sword fish fillet, diced |200g cherry tomatoes, halved (alternatively Italian canned tomatoes) – see note|300g baby prawns (shrimp), peeled and heads and tails removed|2 tablespoons flat-leaf parsley, finely chopped|Sea salt, freshly ground black pepper

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