Tagliatelle con radicchio e pesce spada

Tagliatelle with radicchio and swordfish   Our original home cooking

Tagliatelle with radicchio and swordfish is not only a first course according to an Italian menu but a perfect one-plate meal. It's ideal for your lunch because it includes the right amount of carbohydrates, protein and fat. Pair a glass of good-quality wine such as Cerasuolofrom Abruzzo to this pasta dish.

Radicchio-and-swordfish pasta dish on white plate
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Tagliatelle with radicchio and swordfish

Ingredienti / Dosi per 2

  • 160g (5.6 ounces) emmer or wholemeal tagliatelle
  • 100g (3 1/2 ounces) natural sliced swordfish
  • 100g (3 1/2 ounces) radicchio
  • 30g (1 ounce) stoned green olives
  • 1 400g (14 ounces) can peeled tomatoes
  • 50g (1 3/4 ounce) onion
  • 1 tablespoon fresh flat-leaf parsley, chopped
  • 1 tablespoon dried chives
  • 1 1/2 tablespoon extra virgin olive oil
  • Salt
  • Time:
    preparation: 15 minutes
    cooking: 25 minutes
    total: 40 minutes
  • Difficulty:
    easy recipe
  • How many calories in a serving?
    Calories: 523 (kcal) 27 % GDA (*)- 2190 (kJ)
    Protein: 27.8 (g) 37 % GDA
    Total fat: 17.5 (g) 25 % GDA
    Total carbohydrate: 57.5 (g) 22 % GDA
    Sugars: 9.2 (g) 11 % GDA

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Recipe for tagliatelle with radicchio and swordfish

Preparation

  • - Clean and wash radicchio.
    Cut it into thin strips.
  • - Chop onion.
  • - Open your tomato can, pour into a bowl and crush with a fork.
  • - Cut swordfish into thin strips, 1 or 2 cm large.
  • - Halve green olives.

Cooking

  • - Gently brown onions in olive oil on low heat.
    Add your radicchio.
    Let all ingredients flavor, stirring frequently.
  • - Add tomatoes too, after few minutes.
  • - Season to taste with salt and cook, 5 minutes.
  • - Meanwhile, bring to a boil a plenty of salted water where you have to cook your tagliatelle al dente.
    Follow the instructions on the package

Just before serving

  • - Drain your tagliatelle, transfer into the pan with yoour sauce together with swordfish, olives and aromatic herbs.
  • - Stir with delicacy and let all ingredients flavor on high heat.
  • - Your tagliatelle with radicchio and swordfish are ready!

Note

Tips

  • - I generally prepare this pasta dish with emmer tagliatelle as you can see in the photo but you can use the pasta you prefer even short pasta.

Menu planning

  • - I don't suggest tagliatelle with radicchio and swordfish for a special event because a lot of people don't like radicchio. So if you want to prepare this pasta dish for your casual get-together you have to ask your guests if they like its ingredients.
  • - Tagliatelle with radicchio and swordfish is ideal for your lunch, especially your Sunday lunch.
    On Sundays I have more time to dedicated to cooking and so I like to try new combinations using seasonal ingredients. My recipe was born in this way :))

Useful links for this recipe

  • - Read more about Italian pasta and its nutrition value. I remember you that if you like healthy eating you should choose wholemeal or emmer pasta.
  • - I remember you my original home recipes can be made without salt; there is a combination of flavors that substitutes salt. Other no salt recipes on the Italian cooking page

Healthy eating

  • - Tagliatelle with swordfish and radicchio is ideal for your lunch. As I mentioned in the introduction, in the same dish there is a perfect combination of carbohydrates, proteins and fats. It is a real one-plate meal. Complete your menu with a glass of wine and/or fresh fruit.
    Here are the doses per head: 80g (2.8 ounces) tagliatelle, 50g (1 3/4 ounce) natural sliced swordfish, 50g (1 3/4 ounce) radicchio, aromatic herbs, a little piece of onion, 2 peeled tomatoes, 2 teaspoons olive oil.

Loretta

What's the right wine for " Tagliatelle with radicchio and swordfish "?

Carlo and I generally pair Cerasuolo from Abruzzi to tagliatelle with swordfish and radicchio.