Spaghetti alla siciliana con pesce spada e pistacchi

pistachios

🥗Healthier: pumpkin seeds

💰Cheaper: sunflower seeds

Pumpkin seeds provide similar crunch and flavor while being lower in calories.

swordfish

🥗Healthier: grilled chicken

💰Cheaper: tilapia

Tilapia is a more affordable fish option that still works well in pasta.

white wine

🥗Healthier: chicken broth

💰Cheaper: water

Chicken broth adds depth without the alcohol.

Start with the ingredients for about three servings: 200 grams of swordfish, pistachios, 2 cloves of garlic, cherry tomatoes, and spaghetti.

Peel the pistachios one by one, or if pre-peeled, use half the specified weight.

Use a food processor to chop the pistachios until they reach a thickness similar to this.

Crush and peel 2 cloves of garlic and add them to a pan with heated olive oil until the garlic browns.

Cut the swordfish into cubes, about 1 centimeter or slightly less.

Once the garlic is browned, add the swordfish cubes to the pan and cook for a few minutes until done.

Boil the spaghetti in salted water for a few minutes until cooked.

In the food processor, add the 2 cloves of garlic, half of the swordfish cubes, a ladle of pasta cooking water, and about two-thirds of the chopped pistachios to make a sauce, adding more pasta water as needed until the desired consistency is reached.

Dice the cherry tomatoes finely while the spaghetti finishes cooking.

Once the spaghetti is cooked, drain it, reserving some cooking water.

Add the spaghetti to the pan along with the swordfish mixture and the sauce made in the food processor, mixing everything together and adding more pasta water if necessary to combine the components.

Add the diced cherry tomatoes and let them cook for just a few seconds after adding the spaghetti.

Top with the reserved pistachios and some basil leaves before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens