Tagliatelle with Sicilian pesto and swordfish

Tagliatelle with Sicilian pesto and swordfish


Inspired by a typical dish from the north east of Sicily. It combines the herbal notes of fennel with the rich and rounded flavour of the swordfish.  

Ingredients for 4 people:

  • 320g of fresh tagliatelle
  • 220g of Sicilian pesto - wild fennel
  • Salt and pepper
  • 200g of diced swordfish
  • ½ glass of white wine
  • ½ glass of brandy
  • 1 tablespoon of flour
  • 1 teaspoon of tomato paste
  • 2 teaspoon of extra virgin olive oil (recommended Nocellara Etnea PGI)

(1) Sauté the fish in a pan with extra virgin olive oil for a few minutes. Add the diced swordfish and cook for 5 minutes at high temperature, then blend with white wine and brandy.

(2) Let the alcohol evaporate and absorb, add the flour in and cook for another minute. Add the tomato paste and cover with water. Let the sauce reduce on the stove for about 20 minutes at low cooking temperature.

(3) Boil the pasta and, while it is cooking, pour the pesto into the swordfish sauce and cook for a few minutes.

(4) When the tagliatelle are ready, drain them "al dente" and sauté them in a pan with the sauce.

Dish up the pasta and garnish with finely chopped parsley.

Buon appetito!

Leave a comment

Please note, comments must be approved before they are published