Fregola con pesce spada

Fregola con pesce spada

Fregola pasta is from Sardinia and it goes lovely with fish and seafood. This dish is made with swordfish and sun dried tomatoes. If you can't find swordfish you could make it with cod instead. Ingredients for 4 people:

1. 400 grams of fregola pasta

2. 200 grams of swordfish fillet

3. 30-40 grams of sun dried tomatoes

4. 500-600 ml of hot water

5. Clove of garlic

6. Salt to taste

7. Fresh parsley to serve

8. EV Olive oil

Method:

1. Finely chop the garlic and sun dried tomatoes.

2. Heat oil in a large pan or wok.

3. Cook garlic and tomatoes for about 1-2 minutes.

4. Meanwhile, chop the fish into small pieces.

5. Add the fish to the pan and cover and cook for about 3-4 minutes so it releases its water.

6. Now add the pasta and cook for 1-2 minutes, like you would rice for risotto.

7. Add about half of the water and bring to the boil.

8. Stir regularly adding more water as needed until pasta is cooked and the sauce is dense. Season to taste.

9. Serve with fresh chopped parsley and a drizzle of EV olive oil.