Red imbutini with swordfish

  Luca Tommasi


  • 200 g red imbutini
  • 300 g diced swordfish
  • 20 g capers
  • 2/3 anchovies in oil
  • ½ glass of dry white wine
  • 10 cherry tomatoes
  • Parsley
  • Extra virgin olive oil
  • 1 clove of garlic
  • 10 green olives
  • Salt and pepper


Pit the olives and chop them up.
Dice the swordfish.

Pour two tablespoons of olive oil into a pan and brown a clove of garlic, the capers, the olives, the anchovies and the swordfish cubes.
Deglaze with the white wine: let it evaporate.

Add the chopped cherry tomatoes, salt and pepper.

Leave to cook for about ten minutes.

Turn off the flame and add the chopped parsley.

Using a large pot, cook the imbutini in salted boiling water as per the instructions on the package.

Drain them al dente and add them to the sauce in the pan. Serve, decorating the dishes with fresh parsley.

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P.IVA 03716041201

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