Swordfish Rigatoni with Tomatoes and Olives

Experience the rich flavors of swordfish combined with al dente rigatoni, complemented by the fresh taste of cherry tomatoes and the salty bite of kalamata olives. This dish brings together elements that are both nourishing and delightful, offering a meal that is as pleasing to the palate as it is appealing to the eye. This pasta dish provides a beautiful harmony of ingredients that are simple to prepare yet offer a complex flavor profile.

Ingredients

• 1 lb swordfish fillet, cubed
• 12 oz rigatoni
• 2 cups cherry tomatoes, halved
• 1/2 cup kalamata olives, pitted
• 3 cloves garlic, minced
• 1/4 cup fresh basil, chopped
• 1/4 cup extra virgin olive oil
• pinch red pepper flakes

Instructions

1. Preheat the oven to 400°F (200°C).
2. In a baking dish, combine the cubed swordfish, halved cherry tomatoes, pitted olives, minced garlic, chopped basil, and olive oil. Sprinkle with a pinch of red pepper flakes.
3. Toss the ingredients together ensuring they are evenly coated and arrange in an even layer.
4. Bake for 20-25 minutes, until the swordfish is fully cooked.
5. While the fish bakes, bring a large pot of water to a boil and cook the rigatoni until al dente, following the package instructions.
6. Drain the pasta and mix it with the baked swordfish mixture in a large serving bowl.
7. Garnish with additional chopped basil before serving.
8. Serve the swordfish rigatoni immediately, offering a fulfilling and visually appealing meal.

Keywords: Swordfish, Tomatoes, Olives, Mediterranean, Pasta

Spice Rack: Red Pepper Flakes

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Chopped is powered by people alongside Cookie, our AI sous-chef. Every cook and kitchen is unique, so be sure to check seasoning, temperature, and cook time as you go. Consult packaging for dietary information and always follow food safety guidelines.

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