Squid Ink Tagliolini with Swordfish and Chickpeas

Name: Squid Ink Tagliolini with Swordfish and Chickpeas
Yield: Serves 4 servings
Ingredients: 14 oz fresh squid ink tagliolini (about 400 grams); 10 1/2 oz swordfish (about 300 grams); 1 jar (12 3/4 oz/360 grams) canned chickpeas, drained; 1 3/4 oz pitted black olives (about 50 grams); 1 tablespoon capers; 1 chili pepper; 1 garlic clove; White onion; 1 tablespoon tomato paste; Salt and pepper, to taste; Extra virgin olive oil, to taste

Baciate la cuoca @1baci_a_saby

Squid Ink Tagliolini with Swordfish and Chickpeas

Baciate la cuoca @1baci_a_saby

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Ingredients

Serves 4 servings

14 ozfresh squid ink tagliolini (about 400 grams)
10 1/2 ozswordfish (about 300 grams)
1 jar(12 3/4 oz/360 grams) canned chickpeas, drained
1 3/4 ozpitted black olives (about 50 grams)
1 tablespooncapers
1chili pepper
1garlic clove
White onion
1 tablespoontomato paste
Salt and pepper, to taste
Extra virgin olive oil, to taste

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Steps

1

In a small saucepan, heat 1 tablespoon of extra virgin olive oil and add the garlic clove, cut in half with the core removed. Sauté until golden, then add the chickpeas. Cook for 2–3 minutes, then set aside.
2

In a skillet, heat 4–5 tablespoons of extra virgin olive oil. Add the chili pepper, finely chopped onion, and chopped garlic. Sauté until fragrant.
3

Add the swordfish, cut into cubes, and cook over medium heat for 2–3 minutes. Add the pitted olives, capers, half of the chickpeas (blend the other half and set aside), and 1 tablespoon of tomato paste (you can substitute with fresh tomatoes or tomato purée). Cook for another 2–3 minutes. The cooking should be quick so the fish stays tender and juicy.
4

Now your delicious sauce for the tagliolini is ready.
5

Cook the pasta according to package instructions, then toss it with the sauce.
6

To serve, spread a spoonful of chickpea purée on the bottom of each plate, then add a portion of tagliolini with the sauce. Serve hot and enjoy this delicacy.