Pasta al Pesce Spada (Pasta with Swordfish)

Pasta al Pesce Spada



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  • 500g Swordfish, skinned and cut into cubes, keep some large pieces

  • 2 cloves garlic, peeled and slightly crushed

  • 400g Villa Diced Tomatoes

  • 2 Tbs Baby Capers

  • hand full of freshly chopped Parsley

  • 1 stalk of celery, finely diced

  • Extra Virgin Olive Oil

  • Salt and Pepper

  • Chilli, finely chopped (optional)

  • 500g Spaghetti Pasta or any pasta of your choice


  • Fill a large pot of water on to boil. Add salt to the water. Once the water comes to the boil you can add your pasta and cook until al dente.
  • Meanwhile, lets get on with the swordfish. Saute the garlic and celery on a medium to high heat until the garlic is golden brown in colour.
  • Add the swordfish and stir through to cook it evenly, gently not to break up the swordfish.
  • Once the swordfish has cooked you can then add the diced tomatoes and capers, lower the heat and let this simmer. If your adding the chilli now is the time.
  • Add salt and cracked pepper to taste. You can turn off the heat.
  • Once the pasta is ready, gently take it out of the water one Pasta ladle spoon at a time (don’t worry if there is water running off it, you will need that water to make it a proper sauce) and mix through gently until all the pasta is added. If you feel the sauce is too dense add some of the pasta water to create more of a runny sauce.
  • Plate up your pasta and sprinkle with the chopped parsley. Serve immediately.


Prep time
Cooking time