Spaghetti in swordfish and vegetable ragout Sedàra

Spaghetti in swordfish and vegetable ragout

1 hour 40 minutes
  • (4 serves)
  • 150 gr (5 oz) swordfish, skinned and boned
  • 240 gr (8 oz) spaghetti
  • 1 zucchini
  • 1 aubergine (eggplant)
  • 2 peeled and seeded tomatoes
  • 2 diced artichoke hearts
  • 100 gr (3 1/3 oz) broccoli florets
  • 1 dl (3 oz) extra-virgin olive oil
  • 1 minced shallot
  • 1 tablespoon Pantelleria capers
  • 1 clove garlic, unpeeled
  • 5 or 6 basil leaves
  • 1 chili pepper
  • salt and pepper to taste


Dice the zucchini, aubergine and tomatoes into small cubes. Stew the artichoke hearts for a few minutes until soft. Boil the broccoli in salted water, cool and divide into florets. Sauté the shallot and garlic in 4 to 5 tablespoons of olive oil; add the aubergine and then the zucchini and tomatoes.

When tender but still consistent add the artichoke hearts and broccoli and gently stir. Thinly slice the swordfish, sauté quickly in a pan and add to the vegetables. Season to taste, add the rinsed capers, simmer for a moment and remove from the heat.

Cook the spaghetti al dente, mix with the sauce and sprinkle with the basil leaves cut into strips and flavored with a pinch of chili pepper.

Recipe from La cucina di Pantelleria- Tradizione e innovazione (Grazia Cucci- Gianni Busetta)

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