Tonarelli with swordfish and radicchio

Tonarelli with swordfish and radicchio (Tonarelli con Pesce Spada e Radicchio)


  •     3 tbsp extra virgin olive oil

  •     1 small onion or shallot, minced

  •     3 or 4 salted anchovy fillets, rinsed

  •     3 or 4 winter tomatoes, or cherry tomatoes, cut into quarters

  •     1/2 lb. swordfish steak or fillet, skin and bones removed

  •     1 large head of radicchio, white part removed, purple leaves roughly chopped

  •     A few sprigs of fresh parsley

  •     1/2 lb of tonarelli, these are like a spaghetti, made with egg, any long pasta will work with this, but the richness of the egg pasta was wonderful

  •     Small handful of salt for pasta water


  1. Fill a large pot with water for the pasta, bring to a boil over high heat.

  2. Heat oil in a deep skillet or a wide saucepan over medium heat and the anchovies and the minced shallot. When the onions start to simmer, add the tomatoes. Once the tomatoes start to break down lower the heat to medium-low and add the radicchio, it will immediately start to wilt and change color. Add the pieces of the swordfish, you don’t need to chop them up before adding them to the pan, you can easily break them apart with a wooden spoon.

  3. Once the water starts to boil add a small handful of salt to the water and bring to a rolling boil. Add the pasta and cook until al dente. Using a tea cup, set aside a cup of water in case the sauce starts to dry out when tossing it with the pasta.

  4. When the pasta is perfectly al dente, turn up the heat on the sauce and drain the pasta. Without shaking all of the water out of the colander pour the pasta into the pan and toss it with the sauce. This allows for the pasta to cook a little longer in the sauce and absorb the flavor.

  5. Remove from the heat and toss in the fresh parsley. Serve immediately

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