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Mezze Rigatoni with Swordfish and Black Olives

Mezze Rigatoni with Swordfish and Black Olives

Ingredients

  • 3/4 Pounds swordfish steak, about one-inch thick
  • Sea salt and freshly ground black pepper, to taste
  • 4 Tablespoons extra-virgin olive oil, or more if needed
  • 1/2 medium onion, thinly sliced
  • 1 garlic clove, thinly sliced
  • 2 Cups canned whole tomatoes, preferably San Marzano, drained and coarsely chopped
  • 1/2 Teaspoon crumbled dried red chile pepper
  • 1/3 Cup coarsely chopped pitted black olives, preferably Gaeta, niçoise, or taggiasca
  • 2 Tablespoons salted capers, rinsed and chopped
  • 1 Pound mezze rigatoni or other short, stubby pasta
  • 1/2 Cup mixed chopped flat-leaf parsley and fresh basil

Directions

Pat the swordfish dry with paper towels and season generously with salt and black pepper. Heat a cast-iron skillet until very hot. Add 2 tablespoons of the oil and immediately set the swordfish in the pan, cooking for 3 to 4 minutes until a beautiful golden sear has formed on one side. Then turn over the steak and cook for 3 more minutes, by which time the swordfish should be cooked through but not overcooked. When the fish is done, remove it from the pan and set aside.

In a separate large skillet big enough to hold all the ingredients, including the pasta, combine the remaining 2 tablespoons oil with the onion and garlic and set the skillet over low heat. Cook, stirring, until the vegetables are soft, but do not let them brown. As soon as the onion and garlic are soft, add the chopped tomatoes to the pan, raise the heat, and cook rapidly until the tomatoes are thoroughly softened and melting into a sauce. Stir in the chile pepper, olives, and capers, along with about 2 cups of water. Cover the pan and simmer gently for about 30 minutes.

While the sauce is cooking, break the swordfish into bite-size pieces.

As the tomato sauce finishes cooking, bring a large pot of water to a rolling boil. Add salt and the pasta and cook.

Stir ¼ cup of the parsley-basil mix into the tomato sauce, taste, and adjust the seasoning. Add the swordfish pieces to the sauce and continue simmering the sauce gently while the pasta cooks. Let the pasta cook for just 6 minutes. Drain, toss the pasta in the sauce, and cook for another 5 minutes. Serve immediately, garnished with the remaining ¼ cup parsley-basil mixture.

Nutritional Facts

Servings6

Calories Per Serving466

Folate equivalent (total)26µg7%


Mezze maniche pasta a royal but cheap food

The Mezze Maniche pasta of the Pastificio Artigianale Lagano fall in all respects in the category of high quality pasta. In general, the Mezze Maniche pasta is also known as “friar’s sleeves”. They owe their name to the clothes they wear in the hot season. For this reason they are ideal with particularly summer recipes, based on fresh and light ingredients, even if their shape makes them suitable also for more important condiments.

These Mezze Maniche (“half sleeves”) are pasta in the shape of a short, striped tube, to better retain the sauce. A historic, original and delicious format! Benedetto Cavalieriis recognized worldwide for the unique taste and quality of his pasta.Keep on reading to discover more the interesting facts and the recipe of the Meze Maniche,


Mezze maniche pasta a royal but cheap food

The Mezze Maniche pasta of the Pastificio Artigianale Lagano fall in all respects in the category of high quality pasta. In general, the Mezze Maniche pasta is also known as “friar’s sleeves”. They owe their name to the clothes they wear in the hot season. For this reason they are ideal with particularly summer recipes, based on fresh and light ingredients, even if their shape makes them suitable also for more important condiments.

These Mezze Maniche (“half sleeves”) are pasta in the shape of a short, striped tube, to better retain the sauce. A historic, original and delicious format! Benedetto Cavalieriis recognized worldwide for the unique taste and quality of his pasta.Keep on reading to discover more the interesting facts and the recipe of the Meze Maniche,


Mezze maniche pasta a royal but cheap food

The Mezze Maniche pasta of the Pastificio Artigianale Lagano fall in all respects in the category of high quality pasta. In general, the Mezze Maniche pasta is also known as “friar’s sleeves”. They owe their name to the clothes they wear in the hot season. For this reason they are ideal with particularly summer recipes, based on fresh and light ingredients, even if their shape makes them suitable also for more important condiments.

These Mezze Maniche (“half sleeves”) are pasta in the shape of a short, striped tube, to better retain the sauce. A historic, original and delicious format! Benedetto Cavalieriis recognized worldwide for the unique taste and quality of his pasta.Keep on reading to discover more the interesting facts and the recipe of the Meze Maniche,


Mezze maniche pasta a royal but cheap food

The Mezze Maniche pasta of the Pastificio Artigianale Lagano fall in all respects in the category of high quality pasta. In general, the Mezze Maniche pasta is also known as “friar’s sleeves”. They owe their name to the clothes they wear in the hot season. For this reason they are ideal with particularly summer recipes, based on fresh and light ingredients, even if their shape makes them suitable also for more important condiments.

These Mezze Maniche (“half sleeves”) are pasta in the shape of a short, striped tube, to better retain the sauce. A historic, original and delicious format! Benedetto Cavalieriis recognized worldwide for the unique taste and quality of his pasta.Keep on reading to discover more the interesting facts and the recipe of the Meze Maniche,


Mezze maniche pasta a royal but cheap food

The Mezze Maniche pasta of the Pastificio Artigianale Lagano fall in all respects in the category of high quality pasta. In general, the Mezze Maniche pasta is also known as “friar’s sleeves”. They owe their name to the clothes they wear in the hot season. For this reason they are ideal with particularly summer recipes, based on fresh and light ingredients, even if their shape makes them suitable also for more important condiments.

These Mezze Maniche (“half sleeves”) are pasta in the shape of a short, striped tube, to better retain the sauce. A historic, original and delicious format! Benedetto Cavalieriis recognized worldwide for the unique taste and quality of his pasta.Keep on reading to discover more the interesting facts and the recipe of the Meze Maniche,


Mezze maniche pasta a royal but cheap food

The Mezze Maniche pasta of the Pastificio Artigianale Lagano fall in all respects in the category of high quality pasta. In general, the Mezze Maniche pasta is also known as “friar’s sleeves”. They owe their name to the clothes they wear in the hot season. For this reason they are ideal with particularly summer recipes, based on fresh and light ingredients, even if their shape makes them suitable also for more important condiments.

These Mezze Maniche (“half sleeves”) are pasta in the shape of a short, striped tube, to better retain the sauce. A historic, original and delicious format! Benedetto Cavalieriis recognized worldwide for the unique taste and quality of his pasta.Keep on reading to discover more the interesting facts and the recipe of the Meze Maniche,


Mezze maniche pasta a royal but cheap food

The Mezze Maniche pasta of the Pastificio Artigianale Lagano fall in all respects in the category of high quality pasta. In general, the Mezze Maniche pasta is also known as “friar’s sleeves”. They owe their name to the clothes they wear in the hot season. For this reason they are ideal with particularly summer recipes, based on fresh and light ingredients, even if their shape makes them suitable also for more important condiments.

These Mezze Maniche (“half sleeves”) are pasta in the shape of a short, striped tube, to better retain the sauce. A historic, original and delicious format! Benedetto Cavalieriis recognized worldwide for the unique taste and quality of his pasta.Keep on reading to discover more the interesting facts and the recipe of the Meze Maniche,


Mezze maniche pasta a royal but cheap food

The Mezze Maniche pasta of the Pastificio Artigianale Lagano fall in all respects in the category of high quality pasta. In general, the Mezze Maniche pasta is also known as “friar’s sleeves”. They owe their name to the clothes they wear in the hot season. For this reason they are ideal with particularly summer recipes, based on fresh and light ingredients, even if their shape makes them suitable also for more important condiments.

These Mezze Maniche (“half sleeves”) are pasta in the shape of a short, striped tube, to better retain the sauce. A historic, original and delicious format! Benedetto Cavalieriis recognized worldwide for the unique taste and quality of his pasta.Keep on reading to discover more the interesting facts and the recipe of the Meze Maniche,


Mezze maniche pasta a royal but cheap food

The Mezze Maniche pasta of the Pastificio Artigianale Lagano fall in all respects in the category of high quality pasta. In general, the Mezze Maniche pasta is also known as “friar’s sleeves”. They owe their name to the clothes they wear in the hot season. For this reason they are ideal with particularly summer recipes, based on fresh and light ingredients, even if their shape makes them suitable also for more important condiments.

These Mezze Maniche (“half sleeves”) are pasta in the shape of a short, striped tube, to better retain the sauce. A historic, original and delicious format! Benedetto Cavalieriis recognized worldwide for the unique taste and quality of his pasta.Keep on reading to discover more the interesting facts and the recipe of the Meze Maniche,


Mezze maniche pasta a royal but cheap food

The Mezze Maniche pasta of the Pastificio Artigianale Lagano fall in all respects in the category of high quality pasta. In general, the Mezze Maniche pasta is also known as “friar’s sleeves”. They owe their name to the clothes they wear in the hot season. For this reason they are ideal with particularly summer recipes, based on fresh and light ingredients, even if their shape makes them suitable also for more important condiments.

These Mezze Maniche (“half sleeves”) are pasta in the shape of a short, striped tube, to better retain the sauce. A historic, original and delicious format! Benedetto Cavalieriis recognized worldwide for the unique taste and quality of his pasta.Keep on reading to discover more the interesting facts and the recipe of the Meze Maniche,


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